I love cod! But I find that the more intricate the recipe, the worse it tastes, because it hides the naturally wonderful taste of cod. This simple way to cook cod yields a succulent and flavorful fillet.
Serve cod with this tasty and nutritious Quinoa Salad. I honestly didn't think my meat loving husband would care much for the Quinoa Salad, but he loved it!
Avocado Quinoa Salad
1/2 cup dry Quinoa
1 cup water
1/4 cup chopped red onion
1/2 cup chopped roma tomato
1 cup spinach leaves
2 tbs fresh lemon juice
2 tbs olive oil
salt and pepper
1 avocado sliced
Bring water and dry Quinoa to a boil, reduce heat and simmer covered for 11 minutes. Mix together Quinoa, red onion, tomato, and red onion. In a bowl whisk together lemon juice, olive oil, and a little salt- stir into Quinoa mixture. Season with salt and pepper-serve over slices of avocado.
One pound Cod (about 3 fillets)
1/4 cup butter
salt and pepper
Simple Buttered Halibut
Preheat oven to 400 degrees. Cover a baking sheet with foil and place cod fillet on top. Melt about 1/4 cup butter (for 3 cod fillets) and spread on both sides of the cod. Salt and pepper both sides. Bake for about 8 minutes covered with foil, and another 10 minutes uncovered- until cod flakes off easily, do not over bake or it will be dry.
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