Garlic-Caper Cod with Lemon Herb Quinoa

This Garlic-Caper Cod is a delightful dish that marries the tender, flaky texture of cod with the briny punch of capers and the aromatic allure of garlic. Served over a bed of lemon herb quinoa, this dish brings a refreshing zest that balances the savory flavors beautifully. Perfect for a healthy, satisfying dinner that is both traditional and creatively modern, this recipe is pescatarian-friendly and packed with nutrients.

Ingredients:

• 4 cod fillets
• 2 tablespoons olive oil
• 4 cloves garlic, minced
• 2 tablespoons capers, rinsed and drained
• 1 lemon, zested and juiced
• 1 teaspoon dried oregano
• Salt and pepper to taste
• 1 cup quinoa
• 2 cups vegetable broth or water
• 2 tablespoons fresh parsley, chopped

Instructions:

1. Preheat your oven to 400°F (200°C).
2. Rinse the quinoa under cold water and then combine it with vegetable broth or water in a saucepan. Bring to a boil, then reduce heat, cover, and simmer for about 15 minutes until the quinoa is fluffy and the liquid is absorbed.
3. While the quinoa is cooking, prepare the cod. In a large oven-safe skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant, being careful not to burn it.
4. Add the capers, lemon zest, and dried oregano to the skillet, stirring to combine. Season the cod fillets with salt and pepper, then place them in the skillet, spooning some of the garlic-caper mixture over the top.
5. Transfer the skillet to the preheated oven and bake for about 12-15 minutes, or until the cod is cooked through and flakes easily with a fork.
6. Once the quinoa is done, stir in the lemon juice and chopped parsley. Serve the cod on a bed of lemon herb quinoa, drizzling any remaining garlic-caper mixture over the top.