• 2 Atlantic cod fillets (approximately 225 g each)Océanor/Cool&Simple
• 1 package (300 g) of Brussels sproutsMaison Thiriet
• 1 cup (250 mL) dry quinoa
• 1 tablespoon (15 mL) olive oil
• 1 teaspoon (5 mL) La pincée No6 Lemon Spice BlendCitronnée No6deLa pincée
• 1 lemon, sliced

For the yogurt-dill sauce:

• ⅓ cup (80 mL) plain Greek yogurt
• Juice of ½ lemon
• 1 sprig fresh dill, finely chopped
• A pinch of La pincée No6 Lemon Spice BlendCitronnée No6deLa pincée
• Freshly ground black pepper, to taste

1. Thaw the cod fillets in the refrigerator for 24 hours or use a cold water bath for quicker thawing.
2. Cook the quinoa according to package instructions.
3. Preheat the oven to 400°F (200°C) and position the rack in the centre. Line a baking sheet with parchment paper.
4. Place the cod fillets and Brussels sprouts on the prepared baking sheet.
5. Drizzle with olive oil and sprinkle with the lemon spice blend.
6. Top with lemon slices and bake for 10 minutes, or until the cod is cooked through.
7. While the cod is baking, prepare the sauce by mixing all the sauce ingredients in a bowl until well combined.
8. 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.