Super Healthy Breaded Cod Loin with Red Quinoa

Ingredients

Fish
• 250g cod loin
• 2 slices of white bread
• 1 free range egg
Quinoa
• 100g red quinoa (we love Quinola's range)
• 300ml water
• 80g baby plum tomatoes (sliced into small chunks)
• 1/4 yellow pepper (chopped into small chunks)
• 1/4 orange pepper (chopped into small chunks)
• 1/2 lemon
• Handful fresh parsley (roughly chopped)

Method

1. Preheat the oven to 200 degrees Celsius / gas mark 6 / 400 degrees Fahrenheit.
2. Add the red quinoa and the water to a saucepan with a pinch or salt and heat over a low heat, ensuring the pan remains covered throughout. Leave the quinoa to simmer for between 16 and 19 minutes (all the water should be absorbed by the point).
3. Meanwhile, tear up your bread and add it to your food processor (Laura and I have just got a fancy new food processor) and blitz it into breadcrumbs. This should make around 60g worth which is more than enough to coat the cod.
4. Get a bowl, crack your egg into it and beat it lightly with a whisk. Now lay out the cod loin, add a generous pinch of salt and pepper to each side then dip it into the egg, making sure to coat both sides and the end of the loin. Once you've coated the cod in egg, dip each side into the bowl of breadcrumbs, ensuring that it is covered. Once you've done this, place the breaded cod onto a baking tray and then into the oven. They should take no longer than 15 minutes but just keep an eye on them in case they start burning.
5. Your quinoa will be finished before your cod so remove it from the heat and leave the lid on. I prefer to eat quinoa when it's cooled down slightly, so once the cod has finished cooking, remove the lid of the saucepan full of quinoa and throw in the tomatoes, chopped parsley, peppers and the juice of half a lemon. Give this a good mix around and serve it up with a small garnish of parsley.