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IGA Recipes

Cod fillet with lemon sauce and quinoa

Main course | Easy | 40 minutes
Main course
Easy
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Recipe details

Ingredients

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Directions

  1. Preheat oven to 230°C (450°F).
  2. Pat cod fillets dry with paper towel. Place them in an ovenproof baking dish and season with salt, pepper, and paprika.
  3. Drizzle with wine and bake in the oven for 15 to 18 minutes, or until fish is cooked.
  4. Melt butter in a skillet over medium heat and fry shallot until soft, about 1 minute. Stir in flour and let cook for 1 minute.
  5. When cooked, remove cod from baking dish and wrap in aluminum foil.
  6. Strain cooking juices and stir liquid into shallot and flour mixture.
  7. Stir in the cream and simmer until sauce thickens. Add lemon juice, salt, and pepper. Set aside.
  8. Meanwhile, cook the quinoa and edamame beans separately, following cooking instructions on the packages. Mix quinoa and edamame beans together.
  9. Transfer the quinoa and cod to plates and top with sauce and fresh chives.

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