Garlic and Herb Crusted Cod with Greek Salad and Quinoa Pilaf
Tips for Experienced Cooks
For an exquisite flavor, consider using panko breadcrumbs for the cod crust to provide a lighter, crispier texture compared to regular breadcrumbs. Incorporating fresh herbs such as thyme or rosemary into the breadcrumb mixture can add a delightful aromatic element. When preparing the salad, try toasting the quinoa before cooking it. This adds a nutty dimension to its flavor profile. Additionally, experiment with the acidity levels in your dressing by adjusting the vinegar and olive oil ratio or adding a squeeze of fresh lemon juice for a brighter flavor.
Step 1: Prepare the Breadcrumb Mixture
Preheat the oven to 400°F (200°C). In a bowl, mix together the minced garlic, breadcrumbs, chopped parsley, lemon zest, and olive oil to form a crumbly mixture.
- 3 cloves garlic (minced)
- 1 cup breadcrumbs
- 1/4 cup chopped parsley
- 1 tablespoon lemon zest
- 2 tablespoons olive oil
Step 2: Season and Coat the Cod Fillets
Season the cod fillets with salt and pepper, then press the breadcrumb mixture onto the top of each fillet.
- 4 cod fillets
- Salt and pepper to taste
Step 3: Bake the Cod
Bake the cod in the preheated oven for 15-20 minutes, or until the fish is cooked through and the crust is golden.
Step 4: Prepare the Quinoa Salad
In a large bowl, combine the cooked quinoa, diced cucumber, halved cherry tomatoes, sliced red onion, and pitted & sliced Kalamata olives.
- 2 cups cooked quinoa
- 1 cucumber (diced)
- 1 pint cherry tomatoes (halved)
- 1 red onion (sliced)
- 1/2 cup pitted and sliced Kalamata olives
Step 5: Make the Dressing
In a small bowl, whisk together the red wine vinegar, extra virgin olive oil, dried oregano, salt, and black pepper to make the dressing.
- 1/4 cup red wine vinegar
- 1/4 cup extra virgin olive oil
- 1 teaspoon dried oregano
- Salt and black pepper to taste
Step 6: Assemble the Salad
Pour the dressing over the quinoa salad and toss to combine. Gently fold in the crumbled feta cheese.
- 1/2 cup crumbled feta cheese
Step 7: Serve
Serve the garlic and herb crusted cod alongside the Greek quinoa salad and enjoy!
Pantry Items
- 1/4 pound feta cheese
- 1 cup breadcrumbs
- 2 cups quinoa
- 1/2 cup olive oil
- 1/2 cup kalamata olive
- 1/4 cup red wine vinegar
- 1/2 cup extra virgin olive oil
Meat, Eggs, & Dairy
- 4 whole cod fillet
Seasonings & Spices
- 3 cloves garlic
- 1/4 cup fresh parsley
- 1 teaspoon dried oregano
- 1/4 pinch salt
- 1/4 pinch pepper
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Fresh Produce & Herbs
- 1 whole lemon
- 1 whole cucumber
- 1 pint cherry tomato
- 1/2 whole red onion
