Baked Cod with Fresh Mozzarella-Herb Crust and Tomato-Basil Quinoa

Preheat your oven to 400°F (200°C). Rinse 0.8 cup quinoa in a fine-mesh strainer under cold water until the water runs clear to remove bitterness.

Wash and halve 1 cup cherry tomatoes. Wash 1 bunch asparagus and trim the woody bottom ends. Mince 1 shallot and 3 cloves garlic. Finely chop 1 tbsp parsley and tear 0.25 cup basil leaves into small pieces.

In a small saucepan, heat 1 tsp olive oil over medium heat. Add half of the minced shallot and half of the minced garlic, sautéing for 1 minute until fragrant. Add the rinsed 0.8 cup quinoa and 1.6 cups vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes.

Place the trimmed asparagus on a parchment-lined baking sheet. Toss with 1 tbsp olive oil, 1 tbsp balsamic vinegar, 2 tsp honey, and a pinch of salt and pepper. Spread them in a single layer on one side of the pan.

In a small bowl, shred 2 oz fresh mozzarella into small bits. Combine with 0.25 cup panko breadcrumbs, 1 tbsp chopped parsley, 1 tbsp grated parmesan cheese, and the zest of 1 lemon. Mix thoroughly.

Pat 12 oz cod fillets dry with paper towels. Season both sides with salt and pepper. Place the cod on the other side of the baking sheet with the asparagus. Press the mozzarella-herb mixture firmly onto the top of each fillet to create a thick crust.

Place the baking sheet in the oven. Bake for 12 minutes, or until the cod is opaque and flakes easily with a fork, and the mozzarella crust is bubbly and golden brown (oven-gratin technique).

While the fish bakes, prepare the pan sauce. In a small skillet, heat 1 tsp olive oil over medium heat. Sauté the remaining shallot and garlic for 2 minutes. Stir in 1 tbsp lemon juice and 1 tbsp capers. Remove from heat and vigorously whisk in 2 tsp cold unsalted butter until the sauce is creamy and emulsified.

Once the quinoa has absorbed all the liquid, fluff it with a fork. Gently fold in the 1 cup halved cherry tomatoes, the 0.25 cup torn basil, and 1 tbsp pine nuts. The residual heat will slightly soften the tomatoes.

To serve, place a generous mound of tomato-basil quinoa on each plate. Arrange the roasted asparagus alongside. Place the crusted cod fillet over the quinoa and drizzle the lemon-caper butter sauce around the fish.