I got the inspiration for the cod from a pdf cookbook I own called Betty Crocker Cooking Basics. There is a baked fish recipe which called for lemon juice and paprika. I had some lime juice on hand, so I used that instead. The chard was sauteed with some diced tomatoes and garlic. The quinoa was leftover from a previous night, but I will still provide the recipe for it.
Enjoy this easy, healthy and quick meal anytime of the week.
Lime-Paprika Cod with Chard and Quinoa
4 cod fillets
1 lime, zested and juiced
1/2 tsp paprika
1 bunch chard, rinsed and chopped
1 tomato, seeded and diced
1 clove garlic, minced
1 1/2 c. chicken broth
1 c. quinoa, rinsed
1 handful cilantro, chopped
Salt and pepper
1. Preheat oven to 375F. Put cod fillets on a baking sheet, rub with olive oil, sprinkle with lime juice, lime zest, paprika, salt and pepper. Bake uncovered for 10-15 minutes until fish flakes. Remove from oven and cover with foil to rest.
2. Meanwhile, bring chicken broth to a boil in a saucepan. When boiling, add quinoa and stir. Reduce to simmer and cook for 10 minutes, until all liquid has been absorbed. Remove from heat and stir in cilantro leaves.
3. While cod and quinoa are cooking, heat 1 tbsp olive oil in a saute pan. Add garlic and tomatoes and cook for 1 minute, until garlic is fragrant. Add chard, lower heat and cover. Let cook for 5 minutes. Set aside until cod and quinoa are done.
4. When everything is done, plate and serve.