Honey-Glazed Alaska Cod Bowl with Quinoa, Lentils & Roasted Brussels Sprouts Recipe

Name: Honey-Glazed Alaska Cod Bowl with Quinoa, Lentils & Roasted Brussels Sprouts Recipe
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4
Ingredients: 1 cup red quinoa; ¾ cup red lentils; Salt and pepper, to taste; 2 Tablespoons extra virgin olive oil; 12 ounces Brussels sprouts, halved; 1 Tablespoon olive oil; Salt and pepper, to taste; 4 fillets of wild Alaska cod; 1 Tablespoon honey; 2 cups mixed lettuce; 4 teaspoons pomegranate seeds; Bunch of cilantro or parsley; Salt and pepper, to taste; 2 Tablespoons white wine vinegar; 1 teaspoon Dijon mustard; 4 Tablespoon olive oil; 1 teaspoon honey; Salt and pepper, to taste

Rated 5.0 stars by 1 users

Servings

Prep Time

15 minutes

Cook Time

35 minutes

Author:

Alaska Seafood

Wild-caught Alaska cod takes center stage in this vibrant fall bowl. Glazed with honey and complemented by earthy grains and seasonal vegetables, it’s a balanced, wholesome meal that highlights the flavors of autumn.

Image of Honey-Glazed Alaska Cod Bowl with Quinoa, Lentils & Roasted Brussels Sprouts Recipe

Ingredients

For the Quinoa & Lentils

1 cup red quinoa
¾ cup red lentils
Salt and pepper, to taste
2 Tablespoons extra virgin olive oil

For the Vegetables

12 ounces Brussels sprouts, halved
1 Tablespoon olive oil
Salt and pepper, to taste

For the Cod

4 fillets of wild Alaska cod
1 Tablespoon honey
2 cups mixed lettuce
4 teaspoons pomegranate seeds
Bunch of cilantro or parsley
Salt and pepper, to taste

For the Honey Vinaigrette

2 Tablespoons white wine vinegar
1 teaspoon Dijon mustard
4 Tablespoon olive oil
1 teaspoon honey
Salt and pepper, to taste

Directions

Cook the Quinoa & Lentils

Cook quinoa and lentils according to package instructions.
Mix together in a medium bowl, season with salt, pepper, and olive oil.

Roast the Brussels Sprouts

Preheat oven to 410°F
Toss Brussels sprouts with olive oil, salt, and pepper.
Spread on a baking sheet lined with parchment paper and roast for 12-15 minutes.

Glaze and Bake the Cod

Lower oven temperature to 390°F.
Place cod fillets in a greased casserole dish, season with salt, pepper, and drizzle honey on top.
Bake for 15-20 minutes, depending on thickness.

Prepare the Honey Vinaigrette

Whisk white wine vinegar, Dijon mustard, and salt.
Slowly add olive oil, honey, and pepper while stirring.

Assemble the Bowl

Arrange lettuce on each plate with a drizzle of honey vinaigrette.
Add quinoa-lentil mix, roasted Brussels sprouts, and cod.
Finish with pomegranate seeds, fresh cilantro, and an extra drizzle of vinaigrette.

Recipe Video

Filed in: Baked/Broiled/Roasted, Cod, Entrees, Fillets/Portions/Steaks, Ingredients 16-20, Prep 15-30 minutes, Total 30-60 minutes

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