Oregano-Crusted Alaska Cod with Greek Quinoa Salad

Serves 8
Prep Time 0 minutes
Cook Time 0 minutes

Alaska Cod:
2 lbs. Alaska Cod, 8 ea. 4 oz. portions                      
½ cup Breadcrumbs, dried                                              
Salt and pepper, as needed
Canola or olive oil spray, as needed

Greek Quinoa Salad: (yields: 4 ½ cups)
¾ cup quinoa                                                                      
2 cups water                                                                     
2 tomatoes, small dice                                              
½ English cucumber, small dice                                  
14 Kalamata olives, cut in half                                 
1 clove garlic, minced                                                          
1 Tbsp. oregano, fresh                                                          
1 tsp. salt                                                                      
3 Tbsp. olive oil                                                         
3 Tbsp. red wine vinegar                                              
¼ cup Italian parsley, finely chopped                      
8-16 romaine lettuce leaves                              
Lemon juice, fresh, as needed
Fresh dill, for garnish

  1. Alaska Cod: Pat the cod dry. Pat breadcrumbs onto the fish. Place on a rack and chill for 30 minutes, up to 4 hours.
  2. Prepare the quinoa: Rinse the quinoa in cold water several times to remove the bitterness. Place in a saucepan and cover with 2 cups water. Bring to a boil, reduce heat and simmer for 15 minutes. Cool under cold water. Drain thoroughly.
  3. Salad: Mix together the cooled quinoa, tomato, cucumber, olives, garlic, oregano, salt, oil, vinegar, and parsley.
  4. Cooking: Season fish with salt and pepper. Heat sauté pan, spray with oil and sauté fish until done, approximately 2 minutes per side.
  5. Assembly: Arrange salad on dinner plate lined with romaine leaves. Arrange on the Greek Quinoa Salad and sprinkle the cod with lemon juice. Garnish with dill sprigs.