Baked Cod with Quinoa and Sautéed Spinach

Ingredients

• cod fillet 5 oz
• cooked quinoa 1 cup
• spinach 1 cup
• olive oil 1 tsp

Method

1. Preheat the oven. Preheat your oven to 400°F (200°C). This ensures the cod will bake evenly and stay moist.
   Tip: Use a convection setting if available for even cooking.
2. Prepare the cod. Place the 5 oz cod fillet on a baking sheet lined with parchment paper or lightly greased. Optionally, season with a pinch of salt and pepper for flavor.
   Tip: Pat the cod dry with paper towels before baking to help it brown nicely.
3. Bake the cod. Bake the cod in the preheated oven for 12-15 minutes, or until the fish is opaque and flakes easily with a fork.
   Tip: Check the fish at 12 minutes to avoid overcooking.
4. Cook quinoa (if not pre-cooked). If you do not have pre-cooked quinoa, rinse 1/3 cup dry quinoa under cold water. Combine with 2/3 cup water in a pot, bring to a boil, then simmer covered for 15 minutes until water is absorbed. Fluff with a fork and measure 1 cup cooked quinoa.
   Tip: Cooking quinoa while the cod bakes saves time.
5. Sauté the spinach. Heat 1 teaspoon olive oil in a medium skillet over medium heat. Add 1 cup of fresh or thawed spinach. Cook, stirring frequently, until wilted and tender, about 3-5 minutes. Season with a pinch of salt if desired.
   Tip: If using frozen spinach, thaw and drain excess water before sautéing.
6. Plate and serve. Place the cooked quinoa on a plate, top with the baked cod fillet, and add the sautéed spinach on the side. Serve warm.
   Tip: Garnish with a lemon wedge or fresh herbs like parsley for extra flavor.

Pro tips

• Pat fish dry before baking to improve texture.
• Cook quinoa and bake fish simultaneously to save time.