Mediterranean Pan-Seared Cod with Roasted Red Pepper & Walnut Relish and Lemon-Herb Quinoa

Ingredients

• 12 oz Cod Fillets
• 2 tbsp Extra Virgin Olive Oil
• 1 whole Lemon
• 2 cloves Garlic
• 1/4 cup Fresh Parsley
• 2 tbsp Fresh Mint
• 1/2 tsp Dried Oregano
• 1/4 tsp Black Pepper
• 1/8 tsp Sea Salt
• 1/2 cup Quinoa
• 1 cup Water or Low-Sodium Vegetable Broth
• 1 large Red Bell Pepper
• 1/2 cup Cherry Tomatoes
• 1/4 cup Walnuts

Instructions

1. Preheat your oven to 400°F (200°C). Place the whole red bell pepper on a baking sheet and roast for 20-25 minutes, or until the skin is slightly charred and blistered. Let it cool slightly, then peel, core, and deseed. Dice the roasted pepper and set aside.
2. While the pepper roasts, rinse the quinoa thoroughly under cold water. Combine quinoa and water (or broth) in a small saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until all liquid is absorbed. Remove from heat and let sit, covered, for 5 minutes. Fluff with a fork.
3. In a medium bowl, combine the diced roasted red pepper, halved cherry tomatoes, chopped walnuts, 1 tablespoon of olive oil, 1 minced garlic clove, half of the chopped parsley, and a pinch of black pepper. Stir gently to combine. This is your relish.
4. Season the cod fillets lightly with the remaining minced garlic, dried oregano, a pinch of sea salt (if using), and black pepper. Heat the remaining 1 tablespoon of olive oil in a non-stick skillet over medium-high heat.
5. Once the oil is shimmering, carefully place the cod fillets in the skillet. Sear for 3-4 minutes per side, or until the fish is opaque and flakes easily with a fork. Be careful not to overcook.
6. To the fluffed quinoa, add the lemon zest (from half a lemon), juice from half a lemon, the remaining parsley, and chopped mint. Stir to combine.
7. Divide the lemon-herb quinoa between two plates. Top each serving of pan-seared cod with a generous spoonful of the roasted red pepper & walnut relish. Garnish with a lemon wedge and serve immediately.

Nutrition (per serving)