Za'atar-Spiced Cod with Roasted Mediterranean Vegetables & Lemon-Tahini Drizzle

Ingredients

• 2 fillets Cod fillets, skinless
• 0.5 cup Quinoa, dry
• 1 cup Water or low-sodium vegetable broth
• 1 medium Red bell pepper
• 1 medium Zucchini
• 1 cup Cherry tomatoes
• 0.5 small Red onion
• 1.5 tbsp Olive oil
• 1.5 tsp Za'atar spice blend
• 1 whole Fresh lemon
• 2 tbsp Fresh parsley, chopped
• 1 tbsp Fresh mint, chopped
• 1.5 tbsp Tahini
• 0.25 tsp Garlic powder
• 1 pinch Black pepper

Instructions

1. Rinse quinoa thoroughly under cold water. Preheat oven to 400°F (200°C). Line two baking sheets with parchment paper.
2. Combine rinsed quinoa and 1 cup water (or low-sodium broth) in a small saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until all water is absorbed. Let stand covered for 5 minutes, then fluff with a fork and stir in chopped parsley and mint.
3. While quinoa cooks, chop the bell pepper, zucchini, and red onion into 1-inch pieces. Halve the cherry tomatoes. In a large bowl, toss the vegetables with 1 tablespoon olive oil, half of the Za'atar (approx. 0.75 tsp), and a generous grind of black pepper. Spread them in a single layer on one of the prepared baking sheets.
4. Pat cod fillets dry with a paper towel. Place them on the second prepared baking sheet. Drizzle with 0.5 tablespoon olive oil. Sprinkle the remaining Za'atar (approx. 0.75 tsp) and black pepper over the cod. Squeeze half a lemon over the fillets.
5. Place the baking sheet with vegetables in the preheated oven and roast for 10 minutes. Then, add the baking sheet with cod to the oven and continue roasting both for another 10-12 minutes, or until the cod is opaque and flakes easily with a fork, and vegetables are tender-crisp.
6. While cod and vegetables roast, prepare the lemon-tahini drizzle. In a small bowl, whisk together tahini, juice from the remaining half lemon, garlic powder (if using), and 2-3 tablespoons of water until smooth and pourable. Add more water, 1 teaspoon at a time, to reach your desired consistency.
7. Divide the herbed quinoa between two plates. Top each with half of the roasted vegetables and one cod fillet. Drizzle generously with the lemon-tahini sauce and serve immediately.

Nutrition (per serving)