The protein cooking time listed in this recipe has been updated.
As of December 2025, we’ve revised cooking times for all our proteins to reflect improved food safety guidance.
Check out the latest recommended times in our Cooking Guidelines.
Seed-crusted Cod, Garlic Cream & Quinoa Salad
Chicken isn’t the only kiev in town. Sustainably sourced cod is just as delicious with a crispy crust, made here with nutrient-dense toasted seeds and ground almonds. Buckwheat is your fluffy, healthy side.
Prep in 10
High protein
5 plants
Low sat fat
Serving size
Ingredients
- 4 cod fillets (skin off) (Fish)
- 6 tbsp ground almonds (Nuts)
- 1 onion
- 30g pumpkin seeds
- 1 garlic bulb (use half)
- 110g baby plum tomatoes
- 1 handful of fresh flat-leaf parsley
- 200ml almond cream (Nuts) (Water, almond, sunflower oil, stabilisers (arabic gum, xanthan gum), sea salt)
- 160g quinoa (quinoa (100%))
- 80g baby spinach
- 6 radish
Nutritional Information
Calories: 510
Protein: 47g
Carbs: 31g
Fat: 23g
Seed-crusted Cod, Garlic Cream & Quinoa Salad
Chicken isn’t the only kiev in town. Sustainably sourced cod is just as delicious with a crispy crust, made here with nutrient-dense toasted seeds and ground almonds. Buckwheat is your fluffy, healthy side.
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Cooking Instructions
- Preheat the oven to 230C / fan 210C / gas mark 8. Bring a large saucepan filled with hot water to a boil. Add the quinoa and boil for 13-14 mins, until cooked. Add the spinach for the final 1-2 mins of cooking, then drain altogether.
- Make the seed crust; heat a frying pan on medium heat. Add the pumpkin seeds and almonds and toast for 2-3 mins, tossing regularly, until golden brown. Transfer to a bowl and mix with 2 tbsp oil and a pinch of seasoning.
- Place the cod on a lined baking tray and gently press the seed crust evenly onto the fillets. Bake for 10-12 mins, until the fish is cooked through and the crust is golden brown.
- Make the garlic cream. Finely chop or crush 4 garlic cloves. Heat a medium frying pan with 1 tsp oil on medium-low heat. Add the garlic and cook for 3-4 mins, stirring occasionally, until golden brown. Pour in the cream and simmer for 4-5 mins, until thickened slightly. Season to taste.
- Make the quinoa salad; finely dice the onion. Thinly slice the radishes. Halve the tomatoes. Add all to a mixing bowl with the cooked quinoa and toss to combine. Finely chop the parsley and add to the cream sauce.
- Serve the quinoa salad and the fish on plates. Pour the garlic cream over the fish.
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