Cod With Quinoa Salad by Chef Bal Krishna Shrestha

Cod With Quinoa Salad

Preparation time 20 min

Cooking time  20 min

Serve  4 person


 4 portions: Cod fillets 160g each

Seasoning to taste

1tbsp: Sunflower oil

1 pcs: Lime cut into wedges 

Quinoa salad Ingredients

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

50g: sliced  red pepper

Seasoning to taste

1tbsp : lime juice

2tbsp : olive oil

Cod With Quinoa Salad


1. Heat oil in a non stick pan medium to high heat.

2. Season the fillets of cod with salt , pepper & lime.

3. Place  a cod skin side down on a heated pan and fry it for about 1 to 2 minutes to brown and crispy skin.

4. Gently flip up cod with fish spatula and fry it another 1 to 2 minutes.

5.  Cook it preheated oven 180•c for 5 minutes.

6. Remove from the oven and rest it for 2 minutes to serve.

7. Place quinoa, potato, blueberry,  red pepper, sundried tomato, salt. Pepper, lime juice, olive oil in a wide bowl.

8. Gently mix with a wooden spoon, add rocket and mix again.

9. Place a handful of quinoa salad on centre of the plate then add pan seared cod  on top of the salad.

10. Serve immediately.

Sarah Brooks

Sarah Brooks

Sarah has worked in marketing and content creation for many years. In her role at Newsgroup, she is the online editor of with a particular interest in local news and events. Sarah also works closely with our editorial team on our printed editions in Tallaght, Lucan, Clondalkin and Rathcoole/Saggart. If you have a story and would like to make contact please email Sarah at



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