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Lemon Zest Cod with Summer Veggies

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Ingredients
  

For the Roasted Veggies:

  • 1 zucchini coarsely chopped
  • 1 fennel bulb coarsely chopped
  • 2 bell peppers coarsely chopped
  • 1/4 red onion coarsely chopped
  • 1 squash coarsely chopped
  • 4 garlic cloves chopped
  • 4-5 basil leaves finely chopped
  • 2 tablespoons extra virgin olive oil
  • 1/2 teaspoon salt

Quinoa

  • 1 cup quinoa rinsed (some kinds are pre-rinsed so watch for that)
  • 2 cups chicken stock
  • 1 teaspoon extra virgin olive oil
  • 1/2 teaspoon salt
  • 4 garlic cloves chopped

Cod

  • 1-1 1/2 pounds cod
  • 4 tablespoons butter
  • Zest of 1 lemon
  • Parsley
  • Cod Seasoning-
  • 1/2 teaspoon salt
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon black pepper
  • 3/4 teaspoon paprika

Instructions
 

  • 1. Veggies-
  • Preheat oven to 400 degrees. Combine chopped zucchini, fennel bulb, bell peppers, onion, squash, and garlic cloves in a bowl and toss with olive oil, basil, and salt. Spread evenly on parchment lined baking sheet. Bake veggies for 30 minutes, remembering to flip after 15 minutes.
  • 2. Quinoa-
  • In a small saucepan, heat oil over low heat. Add garlic and saute for 1 minute. Add quinoa and chicken stock and bring to a boil. Reduce heat to simmer and continue to cook for 20 minutes. Remove from heat and let sit for 5 minutes and then fluff with a fork.
  • 3. Cod-
  • Combine seasoning ingredients in a small bowl. Cut cod into smaller pieces and season all sides of the cod. Heat 2 T of butter in large skillet over medium high heat. When butter has melted add cod to skillet and cook for 2 minutes. Add lemon zest with small shavings of butter over cod. Lower heat to medium and flip cod over and cook another 3-4 minutes. Garnish with parsley and fresh lemon juice if desired.
  • Enjoy!
  • Recipe adapted from Valentina's Corner