Cod Fish With Quinoa Salad – Chef Bal Krishna Shrestha

Preparation Time: 20 min
Cooking Time:  20 min
Serve: 4 person


  • 4 portion Cod fillets 160g each 
  • Seasoning to taste 
  • 1tbsp Sunflower oil
  • 1 pcs Lime cut into wedges 

Method of Preparation

  • Heat oil in a non-stick pan medium to high heat. 
  • Season the fillets of cod with salt, pepper & lime.
  • Place a cod skin side down on a heated pan and fry it for about 1 to 2 minutes to brown and crispy skin.
  • Gently flip up cod with a fish spatula and fry it another 1 to 2 minutes.
  • Cook, it preheated oven 180•c for 5 minutes.
  • Remove from the oven and rest it for 2 minutes to serve.

Quinoa Salad

  • 100g  cooked quinoa (one-part dry quinoa with double part of water cook together until all liquid reduced and finish with salt, pepper, and olive oil)
  • 100g  blueberry 
  • 4whole baby potato boiled & cut into 4 pcs.
  • 50g  sundried tomato
  • 50g   rocket leaves
  • 50g sliced red pepper 
  • Seasoning to taste 
  • 1tbsp  lime juice 
  • 2tbsp  olive oil 

Method of Preparation

  • Place quinoa, potato, blueberry,  red pepper, sundried tomato, salt.Pepper, lime juice, olive oil in a wide bowl.
  • Gently mix with a wooden spoon, add rocket and mix again.
  • Place a handful of quinoa salad on the center of the plate then add pan-seared cod on top of the salad.
  • Garnish with a lemon wedge and red radish.
  • Serve immediately.

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