Pan-Seared Cod with Summer Vegetable Medley and Quinoa
A light yet fulfilling dinner featuring flaky pan-seared cod, a medley of sautéed seasonal vegetables, and a side of protein-rich quinoa.
Ingredients
- Quinoa145 g
- Bell Pepper145 g
- Cherry Tomatoes145 g
- Garlic5 g
- Bell Pepper145 g
- Olive Oil20 g
- Lemon1 unit
- Salt1 pinch
- Black Pepper1 pinch
- Cod Fillet193 g
- Zucchini145 g
Instructions
- 1Step 1
Step 1: Pat cod fillet dry and season generously with salt and pepper. Dice zucchini and bell pepper. Mince garlic. Halve cherry tomatoes.
- 2Step 2
Step 2: Heat 10g of olive oil in a large non-stick skillet over medium-high heat. Once hot, add cod fillet and pan-sear for 4-6 minutes per side, or until cooked through and flaky. Remove cod from the skillet and set aside.
- 3Step 3
Step 3: In the same skillet, add the remaining 10g of olive oil. Add diced zucchini, bell pepper, and minced garlic. Sauté for 5-7 minutes until vegetables are tender-crisp.
- 4Step 4
Step 4: Add halved cherry tomatoes to the skillet and cook for another 2-3 minutes until slightly softened. Squeeze the juice from half a lemon over the vegetables.
- 5Step 5
Step 5: Serve the pan-seared cod alongside the sautéed summer vegetable medley and a portion of cooked quinoa. Garnish with a lemon wedge if desired.
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