Ingredients:

• 4 cod fillets or tilapia fillets
• 1 pound Brussels sprouts, trimmed and halved
• 1 cup quinoa
• 2 tablespoons olive oil
• 1 teaspoon garlic powder
• 1 teaspoon paprika
• Salt and pepper to taste
• Lemon wedges for serving

Instructions:

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1. Preheat Oven:

Preheat the oven to 400°F (200°C).

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2. Roast Brussels Sprouts:

Place the halved Brussels sprouts on a baking sheet.

Drizzle with 1 tablespoon of olive oil and sprinkle with salt and pepper.

Toss to coat evenly.

Roast in the preheated oven for 20-25 minutes until the sprouts are tender and slightly browned.

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3. Cook Quinoa:

Rinse the quinoa under cold water and drain.

In a medium saucepan, bring 2 cups of water to a boil.

Add the quinoa, reduce heat to low, cover, and simmer for about 15 minutes until water is absorbed and quinoa is fluffy.

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4. Season and Cook Fish:

Season the cod or tilapia fillets with garlic powder, paprika, salt, and pepper.

Heat 1 tablespoon of olive oil in a large skillet over medium-high heat.

Add the seasoned fish fillets and cook for about 3-4 minutes per side until opaque and easily flake with a fork.

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5. Serve:

Arrange the cooked fish on a plate alongside the roasted Brussels sprouts and quinoa.

Squeeze fresh lemon juice over the fish before serving.

#Gluten-free #Dairy-free #Egg free #Paleo #Pescatarian