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.
Seeded Cod, Garlic Cream Sauce & 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
Low sat fat
Serving size
Ingredients
- 1 handful of fresh flat-leaf parsley
- 40g baby spinach
- 75g baby plum tomatoes
- 1 garlic clove
- 30g pumpkin seeds
- 60g radishes
- 80g almond yoghurt (Nuts) (Almond Drink (95%) (Filtered Water/Almonds), Thickener: Starch (Tapioca / Carob Gum), Live Vegan Cultures)
- 20g ground almonds (Nuts)
- 1 onion
- 2 cod fillets (skin off) (Fish)
- 80g tricolour quinoa
Nutritional Information
Calories: 618
Protein: 50g
Carbs: 35g
Fat: 33g
Seeded Cod, Garlic Cream Sauce & 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. Boil a kettle. Heat a large saucepan filled with salted boiling water on a high heat. Add the quinoa and boil for 13-14 mins, until cooked, then drain. Add the spinach for the final 1-2 mins of cooking to wilt.
- Heat a dry frying pan on a medium heat. Add the pumpkin seeds and almonds. Toast for 2-3 mins, tossing regularly, until beginning to brown. Remove and transfer to a bowl. Stir in 1 tbsp oil, season with sea salt and black pepper, then stir well.
- Place the cod on a lined baking tray and divide the seed mix between fillets. Gently press the mix into the top of the fish to compact it. Bake for 10-12 mins, until the fish is cooked and the crust is golden brown.
- Meanwhile, finely chop or crush the garlic. Heat a medium frying pan with 1 tbsp oil on a medium-low heat, then cook the garlic for 3-4 mins, stirring occasionally, until softened. Pour in the yoghurt and heat through for 1-2 mins until thickened slightly. Season with sea salt and black pepper.
- Finely dice the onion, thinly slice the radishes and halve the tomatoes. Add them all to a mixing bowl along with the drained quinoa. Mix well. Finely chop the parsley and add to the garlic sauce. Serve the quinoa with the fish. Pour over the sauce.
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