Honey-Glazed Alaska Cod Bowl with Quinoa, Lentils & Roasted Brussels Sprouts
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Servings: 4
- Yield: 4 servings
Ingredients
For the Quinoa & Lentils:
- 1 cup red quinoa
- ¾ cup red lentils
- Salt and pepper, to taste
- 2 tbsp extra virgin olive oil
For the Vegetables:
- 12 oz Brussels sprouts, halved
- 1 tbsp olive oil
- Salt and pepper, to taste
For the Cod:
- 4 fillets of wild Alaska cod
- 1 tbsp honey
- 2 cups mixed lettuce
- 4 tsp pomegranate seeds
- 1 bunch of cilantro or parsley
- Salt and pepper, to taste
For the Honey Vinaigrette:
- 2 tbsp white wine vinegar
- 1 tsp Dijon mustard
- 4 tbsp olive oil
- 1 tsp honey
- Salt and pepper, to taste
Preparation
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Step 1 Cook the Quinoa & Lentils
Cook quinoa and lentils according to package instructions. Mix together in a medium bowl, season with salt, pepper, and olive oil.
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Step 2 Roast the Brussels Sprouts
Preheat oven to 410°F (210°C). Toss Brussels sprouts with olive oil, salt, and pepper. Spread on a baking sheet lined with parchment paper and roast for 12-15 minutes.
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Step 3 Glaze and Bake the Cod
Lower oven temperature to 390°F (200°C). Place cod fillets in a greased casserole dish, season with salt, pepper, and drizzle honey on top. Bake for 15-20 minutes, depending on thickness.
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Step 4 Prepare the Honey Vinaigrette
Whisk white wine vinegar, Dijon mustard, and salt. Slowly add olive oil, honey, and pepper while stirring.
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Step 5 Assemble the Bowl
Arrange lettuce on each plate with a drizzle of honey vinaigrette. Add quinoa-lentil mix, roasted Brussels sprouts, and cod. Finish with pomegranate seeds, fresh cilantro, and an extra drizzle of vinaigrette.
