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.
Our recipes 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.