Smoked Cod with Lemon-Dill Quinoa and Roasted Vegetables

This dish features tender smoked cod served atop a bed of fluffy lemon-dill quinoa, complemented by a vibrant medley of roasted seasonal vegetables. The smoky flavor of the cod pairs beautifully with the fresh herbs and zesty lemon, creating a well-rounded and satisfying meal that is both nutritious and delicious.

Ingredients:

• 2 smoked cod fillets
• 1 cup quinoa
• 2 cups vegetable broth
• 1 lemon (zested and juiced)
• 2 tablespoons fresh dill, chopped
• 1 red bell pepper, diced
• 1 zucchini, diced
• 1 red onion, diced
• 3 tablespoons olive oil
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Preheat the oven to 400°F (200°C).
2. On a baking sheet, toss the diced bell pepper, zucchini, and red onion with 2 tablespoons of olive oil, salt, and pepper. Spread evenly and roast in the oven for about 20-25 minutes, until tender and slightly caramelized.
3. While the vegetables are roasting, rinse the quinoa under cold water. In a saucepan, combine the quinoa and vegetable broth, and bring to a boil. Reduce the heat, cover, and simmer for 15 minutes or until the quinoa is fluffy and the liquid is absorbed.
4. Once the quinoa is cooked, remove it from heat and stir in the lemon zest, lemon juice, and chopped dill. Fluff with a fork and season with salt and pepper.
5. In a skillet over medium heat, add the remaining tablespoon of olive oil. Gently warm the smoked cod for about 2-3 minutes on each side until heated through.
6. To serve, place a generous scoop of lemon-dill quinoa on each plate, top with the smoked cod, and arrange the roasted vegetables alongside. Garnish with fresh parsley.