Mediterranean Baked Cod, and White Bean & Quinoa Power Bowl

feta cheese

🥗Healthier: cottage cheese

💰Cheaper: ricotta cheese

Cottage cheese is lower in fat and calories while still providing creaminess.

black olives

🥗Healthier: green olives

💰Cheaper: canned black olives

Green olives are lower in sodium and can add a different flavor.

Preheat the oven to 425°F (218°C).

Prepare a baking dish by placing chopped red onions, trimmed and chopped asparagus, sliced shiitake mushrooms, and whole cherry tomatoes in the bottom.

Drizzle olive oil mixed with pureed fresh herbs (oregano, basil, thyme) over the vegetables.

Top the vegetables with chopped garlic and sprinkle a small amount of salt.

Place cod fillets on top of the vegetables, cutting them into small pieces for easier serving.

Brush the cod fillets with the olive oil and herb mixture.

Sprinkle sweet paprika and fresh chopped oregano on top of the cod.

Arrange lemon slices on top of each cod fillet and add extra lemon slices on the side.

Bake in the preheated oven for 12 minutes until cooked through.

Prepare the salad by rinsing white beans in a strainer to remove sodium.

Combine cooked and cooled brown rice and quinoa in a bowl.

Add chopped cucumbers, red onions, chopped tomatoes, and fresh herbs (parsley and mint) to the bowl with rice and quinoa.

In a separate cup, mix the zest and juice of two lemons, extra virgin olive oil, fresh oregano, and a splash of honey to create the dressing.

Whisk the dressing until emulsified but do not dress the salad yet.

Transport the salad and fish separately, covering them with foil and placing the dressing in a sealed mason jar.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens