Recipes

2 Cod loins (Riberalves)
1 bay leaf
2 garlic cloves, crushed
Black peppercorns
Zest of ½ lemon
1 small bunch of parsley

For the salad:
150g quinoa
¼ red cabbage, finely shredded
200g cherry tomatoes, halved
30g fennel
½ red onion, thinly sliced
3g fresh mint
2 tbsp pumpkin seeds or toasted flaked almonds

Vinaigrette dressing:
4 tbsp olive oil
Juice of 1 lemon
1 tsp Dijon mustard
1 tsp honey
1 tbsp white wine or apple cider vinegar
Black pepper to taste

Place the cod loins in a pot with cold water, garlic, peppercorns, lemon zest and parsley. Bring to a boil, cover and cook for 10 minutes, then set aside.
Once cooked, make a dressing with olive oil, grated garlic, lemon juice and zest, chopped parsley, and a touch of black pepper. Drizzle over the still-warm cod.
For the quinoa salad, rinse the quinoa and cook in a pan with 2 parts water to 1 part quinoa for about 15 minutes. Drain if needed and leave to cool.
Once cool, mix the quinoa with the shredded red cabbage, cherry tomatoes, fennel, red onion and herbs.
Add the vinaigrette: mix the olive oil, honey, mustard, lemon, vinegar and pepper. Toss well through the quinoa.
Serve the quinoa salad as a base with the cod loins on top.