Honey Glazed Alaska Cod Bowl

Recipe courtesy of Alaska Seafood

Ingredients

For the Quinoa & Lentils:

1 cup red quinoa

¾ cup red lentils

Salt and pepper, to taste

2 tbsp extra virgin olive oil

For the Vegetables:

12 oz Brussels sprouts, halved

1 tbsp olive oil

Salt and pepper, to taste

For the Cod:

4 fillets of wild Alaska cod

1 tbsp honey

2 cups mixed lettuce

4 tsp pomegranate seeds

1 bunch of cilantro or parsley

Salt and pepper, to taste

For the Honey Vinaigrette:

2 tbsp white wine vinegar

1 tsp Dijon mustard

4 tbsp olive oil

1 tsp honey

Salt and pepper, to taste

Preparation

1. Step 1 Cook the Quinoa & Lentils

   Cook quinoa and lentils according to package instructions. Mix together in a medium bowl, season with salt, pepper, and olive oil.

2. Step 2 Roast the Brussels Sprouts

   Preheat oven to 410°F (210°C). Toss Brussels sprouts with olive oil, salt, and pepper. Spread on a baking sheet lined with parchment paper and roast for 12-15 minutes.

3. Step 3 Glaze and Bake the Cod

   Lower oven temperature to 390°F (200°C). Place cod fillets in a greased casserole dish, season with salt, pepper, and drizzle honey on top. Bake for 15-20 minutes, depending on thickness.

4. Step 4 Prepare the Honey Vinaigrette

   Whisk white wine vinegar, Dijon mustard, and salt. Slowly add olive oil, honey, and pepper while stirring.

5. Step 5 Assemble the Bowl

   Arrange lettuce on each plate with a drizzle of honey vinaigrette. Add quinoa-lentil mix, roasted Brussels sprouts, and cod. Finish with pomegranate seeds, fresh cilantro, and an extra drizzle of vinaigrette.