This recipe was developed by Laurie-Jane Couture of the Passion Bouffe blog, in partnership with La pincée.
2 servings - Preparation: 15 minutes - Cooking time: 15 minutes
1 cup (250 mL) dry quinoa
1 package (300 g) thawed Cool & Simple Brussels sprouts
1 tbsp (15 mL) olive oil
1 lemon, sliced
Yogurt and dill sauce: ;
1/3 cup (80 mL) plain Greek yogurt
juice of ½ lemon
1 sprig fresh dill, chopped
A pinch of La pincée No. 6 Lemon Spice
Pepper, to taste ;
Thaw the fish in the refrigerator 24 hours in advance or in a cold-water bath for a faster method.
Cook quinoa according to package directions
Preheat oven to 400°F and place rack in the middle. Cover a baking sheet with parchment paper.
Place cod fillets and Brussels sprouts on baking sheet.
Drizzle fish and vegetables with olive oil and sprinkle with spices.
Garnish with lemon slices and bake in oven for 10 minutes.
Meanwhile, prepare the sauce by mixing all the ingredients.
Just before serving, place the quinoa on the bottom of the plate. Add the cod fillet, Brussels sprouts and yogurt sauce. Decorate with lemon slices and a little chopped dill. That's it!