Lemon Parsley Seared Cod with Herbed Quinoa

Wash hands.

Heat 2 tablespoons oil in a heavy-bottomed skillet over medium-high heat.

Add crushed red pepper flakes and garlic and sauté for 1 minute. Add the cherry tomatoes and cook, stirring occasionally, until they’re soft and blistering, Transfer the cherries into a bowl and set aside.

In a shallow bowl, mix lemon juice and butter. In a separate shallow bowl, mix flour and seasonings. Dip fillets in lemon juice mixture, then in flour mixture to coat both sides; shake off excess.

Heat the remaining 2 tablespoons of butter in the skillet. Fry cods in hot oil until golden, 2 to 4 minutes per side. Transfer to a paper-towel-lined plate to drain.

For the quinoa: In a saucepan, add the chicken stock, lemon juice and quinoa. Bring to a boil over medium-high heat. Reduce the heat to a simmer, cover the pan and cook until liquid is absorbed.

In a small bowl, mix together the olive oil, lemon juice, basil, parsley, thyme, and lemon zest. Season with salt and pepper, to taste.

Pour the dressing over the quinoa and toss until all the ingredients are coated. Transfer the quinoa to a bowl. Serve with seared cod.