A light and flavourful dish featuring Atlantic cod fillets baked with lemon slices and Brussels sprouts, served over a bed of quinoa and topped with a creamy yogurt-dill sauce.
A pinch of La pincée No6 Lemon Spice BlendCitronnée No6deLa pincée
Freshly ground black pepper, to taste
Preparation
Thaw the cod fillets in the refrigerator for 24 hours or use a cold water bath for quicker thawing.
Cook the quinoa according to package instructions.
Preheat the oven to 400°F (200°C) and position the rack in the centre. Line a baking sheet with parchment paper.
Place the cod fillets and Brussels sprouts on the prepared baking sheet.
Drizzle with olive oil and sprinkle with the lemon spice blend.
Top with lemon slices and bake for 10 minutes, or until the cod is cooked through.
While the cod is baking, prepare the sauce by mixing all the sauce ingredients in a bowl until well combined.
To serve, spoon the cooked quinoa onto plates, top with a cod fillet and Brussels sprouts, and drizzle with the yogurt-dill sauce. Garnish with additional lemon slices and chopped dill, if desired.
Cool&Simple Culinary Team
Behind every Cool&Simple recipe is our love for great ingredients and easy-to-make ideas.