Measurements

• 4 cod fillets
• 1 cup quinoa
• 2 medium zucchinis
• 2 tablespoons olive oil
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 lemon
• 2 cloves garlic
• 2 tablespoons fresh parsley

Preparation Method

• Preheat oven to 400°F (200°C).
• Rinse quinoa under cold water.
• Cook quinoa according to package instructions.
• Place cod fillets on a baking sheet.
• Drizzle 1 tablespoon olive oil over cod.
• Season cod with 1/2 teaspoon salt and 1/4 teaspoon black pepper.
• Squeeze half of the lemon juice over cod.
• In a bowl, toss zucchini slices with 1 tablespoon olive oil, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.
• Spread zucchini around cod on the baking sheet.
• Roast in oven for 15-20 minutes until cod is cooked through and zucchini is tender.
• In a small bowl, mix remaining lemon juice with minced garlic.
• Drizzle lemon-garlic mixture over cooked cod and zucchini.
• Serve cod and zucchini over a bed of quinoa.
• Garnish with chopped parsley before serving.

* Recipe for this meal is curated by GrocerAI's Conversational AI Agent Jiva.