Skip to main content

Honey-Pom Red Pepper Alaska Cod Quinoa & Lentil Bowl

Honey-Pom Red Pepper Alaska Cod Quinoa & Lentil Bowl
Healthy wild Alaska seafood bowl with honey-pom glazed cod and rich lentils and quinoa salad.
  • Prep Time: 30 minutes
  • Cook Time: 20 minutes
  • Total Time: 50 minutes
  • Servings: 4


  • For the sauce:

  • Prepared or bottled balsamic/honey dressing
  • Pomegranate seeds
  • For the grains:

  • 2 cups cooked red (or tri-color) quinoa
  • 2 cups cooked red (or green) lentils
  • Salt and pepper, to taste
  • 2 tablespoons extra virgin olive oil
  • For the veggies:

  • 4 cups (about 20 ounces) brussels sprouts, halved
  • 1 tablespoon extra virgin olive oil
  • Salt and pepper, to taste
  • For the fish:

  • 4 (4-5 ounces each) wild Alaska cod fillets
  • For the greens:

  • 8-12 cups mixed greens


  1. Step 1 Prepare the quinoa and lentils

    Cook quinoa and lentils according to package directions. In a medium bowl, gently mix quinoa and lentils. Season to taste with salt and pepper. Toss with olive oil. 

  2. Step 2 Prepare veggies

    Preheat oven to 425°F. In a mixing bowl, toss the cut brussels sprouts with olive oil, then place evenly onto a large spray-coated or foil-lined sheet pan. Season with salt and pepper. Roast 8-10 minutes until golden brown and edges are slightly charred. 

  3. Step 3 Cook fish

    Reduce oven temp to 400°F. Season Alaska cod with salt and pepper; place on a spray-coated or foil-lined baking sheet. Spread 1 tablespoon of balsamic dressing over the top of each fillet and bake for 5-6 minutes until it is a light golden-brown color and the sauce thickens. Remove and keep warm.

  4. Step 4 For each serving

    Spread 2-3 cups mixed greens on the bottom of a large single-serving bowl; drizzle with 1 tablespoon dressing. Toss 1 cup quinoa mixture in a bowl with 1/2 tablespoon of dressing; place over the greens. Toss one-fourth of the brussels sprouts with some pomegranate seeds and place them over the quinoa mixture. Add a cod fillet to the bowl; drizzle with 1/4 cup dressing. Garnish with cilantro and a lemon wedge, if desired.