Baked Lemon Cod with Quinoa Tabbouleh Recipe
Contains one serving of Whole Grain per person, as well as being low in fat, saturated fat and salt
Cost Per Serving
Nutrition Per Serving
- Calories378 kcal
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A small amount of salt is needed in your diet but too much can raise your blood pressure, which increases risk of health problems such as heart disease and stroke. Adults shouldn’t eat more than about 1 teaspoon (6g) per day – and that includes salt already in the foods you eat, not just the salt you add, so check nutrition labels on food packs.
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- Preheat the oven to 200°C, gas mark 6.
- For the tabbouleh, cook the quinoa in boiling water for 15 minutes, drain and cool under cold water. Mix in the lemon juice, tomato and parsley. Season with black pepper.
- Meanwhile, place the cod on a lightly greased baking tray. Mix together the rapeseed oil and lemon zest, season with black pepper and drizzle over the cod. Bake for 15-20 minutes until just cooked through.
- Serve the cod on a bed of the quinoa tabbouleh.
- Try swapping the quinoa with bulgur wheat or couscous.