Steamed Summer Cod and Quinoa


Steamed Summer Cod and QuinoaIngredients

  • 2 lemons
  • Parchment paper
  • 1 medium zucchini, sliced
  • 1 medium yellow squash, sliced
  • 4 (5 ounces each) boneless, skinless cod fillets
  • 1 cup cherry tomatoes, halved
  • 4 tablespoons olive oil
  • Lemon pepper seasoning blend (salt free, gluten free)
  • 1 bunch fresh basil leaves
  • 2 cups cooked quinoa


  1. Preheat oven to 400 degrees F.
  2. From 1 lemon, squeeze 4 teaspoons juice. Slice remaining lemon.
  3. On work surface, place 4 (15-inch-square) pieces parchment paper. 
  4. Divide zucchini, squash, cod fillets, cherry tomatoes, and lemon slices among parchment sheets. 
  5. Top each with 1 tablespoon olive oil, 1 teaspoon lemon juice, lemon pepper seasoning and 4 to 5 basil leaves.
  6. Fold parchment edges tightly to seal packets and transfer to jelly-roll pan.
  7. Bake 20 minutes or until fish is cooked through. Serve packets with hot cooked quinoa.
This recipe can be part of a well balanced food plan. Any alterations made during preparation are at the discretion of the chef and are not included in the nutritional analysis provided, nor supported by the BestHealth team.