Blue Eye Cod is a deep sea fish (wild, not farmed) and is rich in Omega 3 oils. Quinoa is a gluten-free South American grain eaten by the Incas, that has been touted as a superfood due to its high vitamin and mineral content. This dish is mixed with the crisp flavours of lemon, thyme and leeks.
Ingredients - Serves 2
- 3/4 cup quinoa
- 1 1/2 cup of water
- 2 Blue eye cod fillets
- 1 Tb Extra virgin olive oil
- Juice of 1 lemon
- 1/2 tsp dried thyme
- 1 tsp grated lemon zest
- 1 Tb of coconut oil
- 1/4 bunch of finely chopped parsley
- 1/2 sliced leek
- 1/2 head of broccoli
- 1 large carrot, peeled and sliced lengthways
- 1 bunch of bok choy sliced in half
Cooking Instructions:
Preheat oven to 180 degrees Celsius. Place Blue eye cod fillets in baking dish with olive oil smeared over them. Add 1/2 cup of water to the baking dish. Sprinkle with dried thyme, juice of half a lemon and salt and pepper to taste. Place in the oven, covered with a lid for 30-40 minutes, depending on thickness of fillets.
Bring quinoa and 1/2 cup of water to boil in a small saucepan. Reduce to a simmer, cover and cook for 10 minutes. Turn off the heat and leave the covered saucepan on the stove for another 5 minutes.
Melt 1 Tb of coconut oil in a frying pan and quickly cook sliced leek until soft. Add quinoa, juice of half a lemon, 1 tsp of lemon zest, chopped parsley and salt and pepper to taste. Heat through for 1 minute, then remove from stove.
Place carrots and broccoli in steamer and lightly steam for 3 minutes. Add bok choy and steam for a further 1 minute.
Arrange on plate with blue eye cod, quinoa and steamed vegetables.
By Claudette
