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Gratinated cod with aioli and roasted leek with quinoa with homemade garlic and parsley oil

Name: Gratinated cod with aioli and roasted leek with quinoa with homemade garlic and parsley oil
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 2
Ingredients: 250 g cod; 100 g quinoa; 10 g parsley, chopped; 2 units leek, cut into diagonal pieces of 3-4 cm; 18 ml aioli; 200 ml water; 1 clove garlic, sliced; 30 ml olive oil; 4 g salt; 1.5 g black pepper, ground

Delicious cod gratinated with aioli, accompanied by golden roasted leeks, and served with quinoa flavored with homemade garlic and parsley oil. Ideal for a low-calorie family meal and ready in just 30 minutes.

Servings: 2
Prep: 10 min
Cook: 20 min

Ingredients

250 g cod
100 g quinoa
10 g parsley, chopped
2 units leek, cut into diagonal pieces of 3-4 cm
18 ml aioli
200 ml water
1 clove garlic, sliced
30 ml olive oil
4 g salt
1.5 g black pepper, ground

Instructions

Wash your hands and wash your fruits and vegetables before handling the ingredients.
Preheat the oven to 220 °C. Remove the roots and the green part of the leeks and discard them. Cut each leek into 4 diagonal pieces of 3–4 cm. In a hot pan, add a drizzle of olive oil, season with salt and pepper, and brown the leek pieces for 2 minutes on each side until golden.
Place the browned leeks on a baking tray lined with parchment paper, flat side up, and bake in the middle rack for 15–20 minutes or until tender.
Pat the cod dry with kitchen paper. Place the cod skin-side down in a baking dish, season with salt and pepper, and bake for 10–12 minutes until cooked. When 2 minutes remain, spread the aioli on top and gratinate on the top rack for 2–4 minutes until golden.
In a saucepan, bring the water to a boil with a pinch of salt. Add the quinoa, cover, and cook over medium-low heat for 12 minutes. Remove from heat, fluff with a fork, and let rest covered until serving.
For the parsley oil, slice the garlic and chop the parsley. In the pan, heat the olive oil with the garlic for 1–2 minutes until golden, add the parsley, remove from heat, and mix. Stir this oil into the quinoa and season with salt and pepper to taste.
To serve: plate the quinoa with parsley oil, place the gratinated cod on top, and accompany with the roasted leeks.

Nutrition (per serving)

Calories: 729 kcal
Protein: 26 g
Carbohydrates: 61 g
Fat: 42 g
Fiber: 7 g