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Herb-Crusted Cod with Ratatouille and Quinoa
Herb-Crusted Cod with Ratatouille and Quinoa

Herb-Crusted Cod with Ratatouille and Quinoa
A sophisticated dish featuring herb-crusted cod paired with a classic French ratatouille and fluffy quinoa.
Herb-Crusted Cod with Ratatouille and Quinoa
Ingredients:
1
Servings
  • 200
    g
     cod fillet
  • 100
    g
     quinoa
  • 100
    g
     eggplant
  • 100
    g
     zucchini
  • 100
    g
     red bell pepper
  • 2
    item
     tomato
  • 1
    item
     onion
  • 2
    clove
     garlic
  • 2
    tbsp
     olive oil
  • 1
    tsp
     thyme
  • 1
    tsp
     basil
  • 1
    tbsp
     parsley
  • 1
    tsp
     lemon zest
  • 1
    tsp
     salt
  • 0.5
    tsp
     black pepper
Preparation Time: 60 minutes
Herb-Crusted Cod with Ratatouille and Quinoa
Instructions:
  1. Preheat the oven to 200°C.
  2. Cook quinoa according to package instructions and set aside.
  3. Slice eggplant, zucchini, red bell pepper, and tomatoes into even pieces.
  4. In a large pan, heat olive oil over medium heat. Add chopped onion and garlic, sauté until translucent.
  5. Add eggplant, zucchini, red bell pepper, and tomatoes to the pan. Season with thyme, basil, salt, and pepper. Cook until vegetables are tender.
  6. Place cod fillets on a baking sheet. Mix parsley and lemon zest in a bowl and press onto the top of each fillet.
  7. Bake cod in the oven for about 15 minutes or until cooked through.
  8. Serve cod over a bed of quinoa with ratatouille on the side.
Nutrition Per Serving 700 g Per 100g
Energy 471 kcal 67 kcal
Protein 40 g 5.7 g
Fibre 8 g 1.1 g
Salt 2 g 0.3 g
Sugar 10 g 1.4 g
Carbohydrates 50 g 7.1 g
Fat 20 g 2.9 g
  • 200
    g
     cod fillet
  • 100
    g
     quinoa
  • 100
    g
     eggplant
  • 100
    g
     zucchini
  • 100
    g
     red bell pepper
  • 2
    item
     tomato
  • 1
    item
     onion
  • 2
    clove
     garlic
  • 2
    tbsp
     olive oil
  • 1
    tsp
     thyme
  • 1
    tsp
     basil
  • 1
    tbsp
     parsley
  • 1
    tsp
     lemon zest
  • 1
    tsp
     salt
  • 0.5
    tsp
     black pepper
1
Servings
0

Preheat the oven to 200°C.

Cook quinoa according to package instructions and set aside.

Slice eggplant, zucchini, red bell pepper, and tomatoes into even pieces.

In a large pan, heat olive oil over medium heat. Add chopped onion and garlic, sauté until translucent.

Add eggplant, zucchini, red bell pepper, and tomatoes to the pan. Season with thyme, basil, salt, and pepper. Cook until vegetables are tender.

Place cod fillets on a baking sheet. Mix parsley and lemon zest in a bowl and press onto the top of each fillet.

Bake cod in the oven for about 15 minutes or until cooked through.

Serve cod over a bed of quinoa with ratatouille on the side.

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