Seared Cod with Sautéed Greens & Quinoa
Cod lightly spiced with cumin and coriander. Lemony quinoa salad with olives compliments the delicate fish and garlicky, sautéed chard perfectly.
- 2 fillets cod
- 1 lemon
- 1 t cumin
- 1 t coriander
- 2 cloves garlic
- 1 t chili flakes
- 1 bunch chard
- 1 oz olives
- 5 oz Quinoa
- 2 T olive oil
Preparation time 15mins
Cooking time 45mins
Place quinoa in a pot of water with 1 1/2 cups water and a punch of salt. Bring to a boil, reduce to a simmer, and cook for 15 minutes, until tender. Once cooked, drain any excess water, return to the pot and cover. Let the quinoa steam until the rest of the meal is ready.
Zest and juice the lemon (before you cut the lemon in half). Chop the chard leaves and stems. Mince the garlic. Coarsely chop the olives.
Heat 1 tablespoon olive oil in a plan over medium-high heat. Season the cod with cumin, coriander, salt and pepper. Cook for 4-5 minutes on each side, until opaque in the center and easily flaked with a fork. Set aside and tent with foil to keep warm.
In the same pan, heat another 1/2 tablespoon oil over medium heat. Add the garlic and as many chili flakes as you dare. Cook for about 10 seconds before adding the chard. Season with salt and pepper and cook, tossing, for about 5 minutes, until wilted and tender.
In a bowl, toss the quinoa, olives, lemon zest and juice, and 1/2 tablespoon of olive oil. Season with salt and pepper.
Serve the cod over the quinoa with the sautéed chard to the side.