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Oregano-Crusted Alaska Cod with Greek Quinoa Salad

Oregano-Crusted Alaska Cod with Greek Quinoa Salad
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Servings
8
Servings
8
Oregano-Crusted Alaska Cod with Greek Quinoa Salad
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Servings
8
Servings
8
Instructions
  1. Alaska Cod: Pat the cod dry. Pat breadcrumbs onto the fish. Place on a rack and chill for 30 minutes, up to 4 hours.
  2. Prepare the quinoa: Rinse the quinoa in cold water several times to remove the bitterness. Place in a saucepan and cover with 2 cups
  3. water. Bring to a boil, reduce heat and simmer for 15 minutes. Cool under cold water. Drain thoroughly.
  4. Salad: Mix together the cooled quinoa, tomato, cucumber, olives, garlic, oregano, salt, oil, vinegar, and parsley.
  5. Cooking: Season fish with salt and pepper. Heat saut pan, spray with oil and saut fish until done, approximately 2 minutes per side.
  6. Assembly: Arrange salad on dinner plate lined with romaine leaves. Arrange on the Greek Quinoa Salad and sprinkle the cod with lemon
  7. juice. Garnish with dill sprigs.
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