Mediterranean Baked Cod with Lemon-Herb Quinoa and Roasted Vegetables

Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.

Rinse the quinoa under cold water using a fine-mesh strainer. In a medium saucepan, combine the rinsed quinoa with 1 1/2 cups vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes until liquid is absorbed.

While the quinoa cooks, peel and slice the carrots into 1/2-inch diagonal pieces. Cut the zucchini into 1/2-inch half-moons. Deseed and slice the red bell pepper into 1-inch pieces.

In a bowl, toss the prepared vegetables with 2 tablespoons olive oil, 1/2 teaspoon dried oregano, 1/4 teaspoon salt, and 1/8 teaspoon black pepper.

Spread the vegetables on the prepared baking sheet in a single layer and roast for 10 minutes.

Meanwhile, mince 2 garlic cloves. Pat the cod fillets dry with paper towels and season both sides with 1/4 teaspoon salt, 1/8 teaspoon black pepper, and the remaining 1/2 teaspoon dried oregano.

After the vegetables have roasted for 10 minutes, push them to one side of the baking sheet and place the seasoned cod fillets on the other side.

Sprinkle the minced garlic over the cod and drizzle with 1 tablespoon olive oil. Return the baking sheet to the oven for an additional 10-12 minutes, until the cod flakes easily with a fork and the vegetables are tender.

While everything finishes cooking, zest half the lemon and squeeze 2 tablespoons of juice. Chop the fresh parsley.

When the quinoa is done, fluff with a fork and stir in the lemon zest, 1 tablespoon lemon juice, and 3 tablespoons chopped parsley, reserving some parsley for garnish.

Serve the cod fillets over the lemon-herb quinoa with roasted vegetables on the side. Drizzle the remaining 1 tablespoon lemon juice over the fish and vegetables, and garnish with the reserved parsley.