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Exotic Spiced Baked Cod with Quinoa and Grilled Artichokes
Exotic Spiced Baked Cod with Quinoa and Grilled Artichokes

Exotic Spiced Baked Cod with Quinoa and Grilled Artichokes
A flavorful and nutritious dinner featuring baked cod with a unique spice blend, served with quinoa and grilled artichokes.
Exotic Spiced Baked Cod with Quinoa and Grilled Artichokes
Ingredients:
1
Servings
  • 200
    g
     cod fillet
  • 100
    g
     quinoa
  • 2
    item
     artichoke
  • 2
    tbsp
     olive oil
  • 1
    item
     lemon
  • 2
    clove
     garlic
  • 1
    tsp
     cumin
  • 1
    tsp
     paprika
  • 1
    tsp
     salt
  • 0.5
    tsp
     black pepper
  • 10
    g
     parsley
Preparation Time: 45 minutes
Exotic Spiced Baked Cod with Quinoa and Grilled Artichokes
Instructions:
  1. Preheat the oven to 180°C.
  2. Rinse the quinoa under cold water and cook according to package instructions.
  3. In a small bowl, mix cumin, paprika, salt, and black pepper.
  4. Rub the cod fillets with olive oil and coat with the spice mixture.
  5. Place the cod on a baking sheet lined with parchment paper and bake for 15-20 minutes until cooked through.
  6. While the cod is baking, prepare the artichokes by trimming and cutting them in half.
  7. Brush the artichokes with olive oil and grill them on a hot grill pan until tender and charred.
  8. Mince the garlic and mix it with lemon juice and chopped parsley to create a dressing.
  9. Once the quinoa is cooked, fluff it with a fork and mix in the garlic-lemon dressing.
  10. Serve the baked cod on a bed of quinoa with grilled artichokes on the side.
Nutrition Per Serving 500 g Per 100g
Energy 423 kcal 85 kcal
Protein 35 g 7.0 g
Fibre 8 g 1.6 g
Salt 2 g 0.4 g
Sugar 3 g 0.6 g
Carbohydrates 45 g 9.0 g
Fat 18 g 3.6 g
  • 200
    g
     cod fillet
  • 100
    g
     quinoa
  • 2
    item
     artichoke
  • 2
    tbsp
     olive oil
  • 1
    item
     lemon
  • 2
    clove
     garlic
  • 1
    tsp
     cumin
  • 1
    tsp
     paprika
  • 1
    tsp
     salt
  • 0.5
    tsp
     black pepper
  • 10
    g
     parsley
1
Servings
0

Preheat the oven to 180°C.

Rinse the quinoa under cold water and cook according to package instructions.

In a small bowl, mix cumin, paprika, salt, and black pepper.

Rub the cod fillets with olive oil and coat with the spice mixture.

Place the cod on a baking sheet lined with parchment paper and bake for 15-20 minutes until cooked through.

While the cod is baking, prepare the artichokes by trimming and cutting them in half.

Brush the artichokes with olive oil and grill them on a hot grill pan until tender and charred.

Mince the garlic and mix it with lemon juice and chopped parsley to create a dressing.

Once the quinoa is cooked, fluff it with a fork and mix in the garlic-lemon dressing.

Serve the baked cod on a bed of quinoa with grilled artichokes on the side.

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