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Lemon Butter Cod with Quinoa Salad

Elina James
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Lunch
Cuisine American
Servings 4 servings
Calories 300 kcal

Ingredients
  

  • For the Lemon Butter Cod
  • 4 cod fillets (about 6 oz each)
  • Salt and black pepper, to taste
  • 2 tablespoons olive oil
  • 3 tablespoons unsalted butter
  • 2 garlic cloves, minced
  • Juice of 1 lemon
  • Zest of 1 lemon
  • Fresh parsley, chopped, for garnish
  • For the Quinoa Salad
  • 1 cup quinoa
  • 2 cups water or vegetable broth
  • 1 cup cherry tomatoes, halved
  • 1 cucumber, diced
  • ¼ red onion, finely chopped
  • ½ cup fresh parsley, chopped
  • 2 tablespoons olive oil
  • 1 tablespoon lemon juice
  • Salt and black pepper, to taste

Instructions
 

  • Step 1: Cook Quinoa : Rinse quinoa, boil in water or broth, simmer for 15 minutes, and fluff with a fork.
  • Step 2: Make Quinoa Salad : Combine cooked quinoa with vegetables, parsley, olive oil, and lemon juice. Season and set aside.
  • Step 3: Prepare Cod Fillets : Pat dry, season with salt and pepper.
  • Step 4: Cook Cod : Heat olive oil in a skillet, cook fillets 3–4 minutes per side until done. Remove from skillet.
  • Step 5: Make Lemon Butter Sauce : In the same skillet, melt butter, sauté garlic, add lemon juice and zest. Pour over cod.
  • Step 6: Serve : Plate cod with quinoa salad, garnish with parsley and lemon wedges.