Baked lemon cod with quinoa tabbouleh

Contains one serving of wholegrain per person, as well as being low in fat, saturated fat and salt.

• Preparation: 10 mins
• Cooking: 20 mins
• Serves: 4

What you need:

• 200g quinoa
• Zest and juice 1 lemon
• 4 tomatoes, diced
• 25g pack parsley, chopped
• 4 x 200g cod loins
• 2 tbsp cold-pressed rapeseed oil

What you do:

1. Preheat the oven to 200oC, gas mark 6.
2. 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.
3. 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.
4. Serve the cod on a bed of the quinoa tabbouleh.

Cook's tip:

Try swapping the quinoa with bulgar wheat or couscous.

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