Pan-Seared Cod with Sautéed Zucchini, Cherry Tomatoes and Quinoa
A light yet satisfying dinner featuring flaky pan-seared cod, complemented by tender-crisp summer zucchini and sweet cherry tomatoes, served alongside a portion of fluffy quinoa.
Ingredients
- Quinoa230 g
- Cherry Tomato100 g
- Garlic2 clove
- Olive Oil3 tsp
- Lemon0.5 medium
- Salt1 pinch
- Black Pepper1 pinch
- Cod Fillet220 g
- Zucchini150 g
- Basil5 g
Instructions
- 1Step 1
If not pre-cooked, prepare quinoa according to package instructions. While it cooks, prepare other ingredients.
- 2Step 2
Slice zucchini into half-moons. Halve cherry tomatoes. Mince garlic. Chop fresh basil.
- 3Step 3
Pat cod fillet dry and season both sides with salt and black pepper.
- 4Step 4
Heat 1.5 tsp of olive oil in a non-stick skillet over medium-high heat. Once hot, add cod fillet and sear for 4 minutes per side, or until cooked through and flaky.
- 5Step 5
In a separate pan, or after removing cod, add remaining 1.5 tsp olive oil. Add minced garlic, sliced zucchini, and halved cherry tomatoes. Sauté for 5 minutes until zucchini is tender-crisp and tomatoes begin to soften.
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