Garlic Lemon Butter Cod with Quick Herb Quinoa

• 4 cod fillets (about 6 ounces each), skinless
• 3 tablespoons unsalted butter
• 3 cloves garlic, minced
• 1 lemon, juiced and zested
• 1 cup quinoa, rinsed
• 2 cups low-sodium vegetable or chicken broth
• 1/4 cup fresh parsley, finely chopped
• 2 tablespoons fresh dill, chopped
• Salt and pepper to taste
• 1 tablespoon olive oil
• Optional: lemon wedges for serving

Instructions

1. Rinse the quinoa thoroughly under cold water to remove any bitterness. In a medium saucepan, bring the vegetable or chicken broth to a boil. Add the quinoa, reduce heat to low, cover, and simmer for 12-15 minutes until the quinoa is cooked and liquid is absorbed. Remove from heat and fluff with a fork.
2. While quinoa cooks, season both sides of the cod fillets with salt, pepper, and half of the lemon zest.
3. Heat olive oil in a large non-stick skillet over medium-high heat. Once hot, add the cod fillets and cook for 3-4 minutes on each side, until opaque and easily flakes with a fork. Remove the fillets to a plate and tent with foil to keep warm.
4. In the same skillet, reduce heat to medium, add the butter and minced garlic. Sauté garlic for about 1 minute until fragrant but not browned.
5. Add lemon juice and the remaining lemon zest to the skillet, stirring to combine and create a bright buttery sauce. Remove from heat.
6. Stir chopped parsley and dill into the cooked quinoa. Taste and season with salt and pepper as needed.
7. Serve the cod fillets over a bed of the herb quinoa, spooning the garlic lemon butter sauce over the top. Garnish with additional fresh herbs or lemon wedges if desired.

Chef tips

• If cod is not available, use other white fish like haddock or tilapia as a substitute.
• To make this meal dairy-free, substitute butter with olive oil or a dairy-free margarine.
• Rinsing quinoa is essential to remove its natural bitterness and improve flavor.
• For a quicker version, use pre-cooked quinoa available in some stores and reduce cooking time accordingly.