Smoky Cod Bazaar Bowl
A flavorful and healthy bowl filled with smoky cod, fresh vegetables, and a hint of Middle Eastern spices.
Ingredients
- ●4 oz Cod FilletsFresh or frozen, thawed
- ●1 tsp Smoky PaprikaSmoked over oak wood for a deep, smoky flavor
- ●2 tbsp Lemon JuiceFreshly squeezed
- ●1 tbsp Olive OilExtra virgin
- ●1/4 cup Chopped Fresh ParsleyFresh from the garden
- ●to taste SaltFlaky sea salt or kosher salt
- ●to taste Black PepperFreshly ground
- ●1 tsp Bazaar Spice BlendA mix of cumin, coriander, and cinnamon
- ●1 cup Chopped CucumberSliced thinly
- ●1 cup Chopped TomatoFresh and juicy
- ●1 cup QuinoaCooked according to package instructions
Instructions
- 1
Preheat oven to 400°F (200°C).
- 2
Line a baking sheet with parchment paper.
- 3
Place the cod fillets on the prepared baking sheet.
- 4
Mix together the smoky paprika, lemon juice, olive oil, parsley, salt, and black pepper in a small bowl.
- 5
Brush the mixture evenly over both cod fillets.
- 6
Sprinkle the bazaar spice blend over the cod fillets.
- 7
Bake in the preheated oven for 12-15 minutes or until the cod is cooked through.
- 8
While the cod is baking, cook the quinoa according to package instructions.
- 9
Chop the cucumber and tomato into small pieces.
- 10
To assemble the bowls, place a cooked cod fillet on each plate, followed by a scoop of quinoa, some chopped cucumber, and a few slices of tomato.
- 11
Serve immediately and enjoy!