Crunchy Parmesan Baked Cod with Lemony Quinoa

Ingredients

• 4 fillets cod fillets, about 130 g each, skinless
• ½ cup almond flour
• ¼ cup grated parmesan
• 3 tbsp olive oil
• 1 lemon, zest and juice
• 2 tbsp fresh parsley, chopped
• 1 clove garlic, minced
• ¾ cup quinoa, rinsed
• 2 zucchini, cut into thick half-moons
• 1 avocado, sliced
• ½ tsp salt

Method

1. Heat the oven to 425°F and toss the zucchini with 2 tbsp olive oil and salt.
2. Cook the quinoa in plenty of water until tender, then drain well.15 min timer
3. Roast the zucchini on a sheet pan until golden at the edges.20 min timer
4. Mix almond flour, parmesan, garlic, lemon zest and parsley; press onto the cod.
5. Add the cod to the pan and bake until it flakes, 145°F/63°C inside.12 min timer
6. Toss the quinoa with lemon juice and remaining oil; serve with avocado.