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.
Baked Cod, Poached Egg & Pesto Quinoa
Fresh, sustainably caught cod fillet pairs brilliantly with fresh flavours. Think fibre-rich quinoa simmered with coconut, pesto, leek and vitamin-dense spinach. Spritz of lime and sprinkle of coriander for zing. A perfectly poached egg with an ooey gooey middle to top it off.
High protein
Serving size
Ingredients
- 1 handful of fresh flat-leaf parsley
- 2 tbsp green pesto (Rapeseed Oil, Broccoli, Spinach, Broad Beans, Basil, Sunflower Seed, Garlic, Salt, Yeast extract powder (Yeast Extract, Salt), Pumpkin Seeds, Porcini Mushrooms, Kale, Golden Linseeds, Citric Acid, White Quinoa, Ascorbic Acid.)
- 40g baby spinach
- 15g creamed coconut
- 1 vegetable stock cube (use half) (Celery) (Sea salt, potato starch*, sustainable palm oil*, sugar*, vegetables*(6,8%) [celery*, onion*, carrot*, parsnip*, tomato*], sunflower oil*, yeast extract, caramelised sugar*, herbs* & spices* ( lovage*, turmeric*, parsley*, black pepper*) *Organic ingredients)
- 2 cod fillets (skin off) (Fish)
- 80g quinoa (quinoa (100%))
- 1 unwaxed lemon
- 1 leek
- 2 egg (Eggs)
Nutritional Information
Calories: 535
Protein: 51g
Carbs: 35g
Fat: 24g
Ingredients
- 2 tbsp green pesto (use half) (Rapeseed Oil, Broccoli, Spinach, Broad Beans, Basil, Sunflower Seed, Garlic, Salt, Yeast extract powder (Yeast Extract, Salt), Pumpkin Seeds, Porcini Mushrooms, Kale, Golden Linseeds, Citric Acid, White Quinoa, Ascorbic Acid.)
- 40g baby spinach (use half)
- 1 handful of fresh flat-leaf parsley (use half)
- 1 vegetable stock cube (use a quarter) (Celery) (Sea salt, potato starch*, sustainable palm oil*, sugar*, vegetables*(6,8%) [celery*, onion*, carrot*, parsnip*, tomato*], sunflower oil*, yeast extract, caramelised sugar*, herbs* & spices* ( lovage*, turmeric*, parsley*, black pepper*) *Organic ingredients)
- 2 egg (Eggs)
- 1 unwaxed lemon (use half)
- 80g quinoa (use half) (quinoa (100%))
- 1 leek (use half)
- 15g creamed coconut (use half)
- 1 cod fillet (skin off) (Fish)
Nutritional Information
Calories: 601
Protein: 57g
Carbs: 35g
Fat: 28g
Baked Cod, Poached Egg & Pesto Quinoa
Fresh, sustainably caught cod fillet pairs brilliantly with fresh flavours. Think fibre-rich quinoa simmered with coconut, pesto, leek and vitamin-dense spinach. Spritz of lime and sprinkle of coriander for zing. A perfectly poached egg with an ooey gooey middle to top it off.
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Cooking Instructions
- Preheat the oven to 220C/gas mark 7. Dissolve the creamed coconut and half the stock cube in a jug with 600ml hot water (300ml for 1 person). Trim and thinly slice the leek into 1cm rounds.
- Heat a medium saucepan with 2 tsp oil on medium heat. Add the leek and cook for 3 mins, until softening. Add the stock mixture and quinoa to the saucepan and bring to a boil. Simmer for 15-20 mins, until the liquid has mostly evaporated and the quinoa is soft. Add a splash of water, if needed.
- Quarter the lemon. Place the cod on a foil-lined tray and squeeze over the juice from half the lemon. Season with sea salt and black pepper. Wrap the cod loosely into a parcel. Bake for 12-15 mins, until cooked through.
- Poach the eggs; bring a saucepan filled with salted hot water to a boil. Lower the heat to a gentle simmer. Create a whirlpool in the pan with a spoon. Crack the eggs into the middle, one at a time. Cook for 3-4 mins, until the egg whites are set. Remove with a slotted spoon and set aside.
- Finely chop the parsley. Stir the spinach, pesto and half the parsley through the cooked quinoa, until wilted. Season with sea salt to taste.
- Spoon the quinoa onto plates and top with the cod and a poached egg. Garnish with the remaining parsley and lemon wedges.
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