Roasted Cod with Summer Vegetables and Quinoa

This is one of those dinners that looks like more work than it is. The cod and the vegetables share a single baking sheet, so the only other pot you need is the small one for the quinoa. I like that the fish and the squash go into the same hot oven, because the juices from the tomatoes and onion end up pooling around the fillets and keeping them moist.

A note on the cod itself. Cod is a lean white fish, which means it dries out fast if you walk away from it. The 145 degree mark in the method is the number I trust most, but if you do not have a thermometer, look at the thickest part of the fillet. It should turn opaque all the way through and separate into flakes when you press it gently with a fork. Pull it a minute early if you are unsure, since it keeps cooking on the hot pan.

The herb blend is simple dried basil, oregano, and parsley, with a pinch of red pepper flakes for warmth. Dried herbs are a good fit for a sheet pan because they hold up to the heat for twenty minutes without scorching the way fresh leaves would. If you have a jar of herb oil in the cupboard, a spoonful of it over the cod at the end brings a lot of brightness.

Quinoa has a little film of natural bitterness on the outside of each grain, which is why rinsing it in a fine strainer before cooking makes a real difference. Give it a good swish under cold water for a minute. Once it is simmering, leave the lid on and resist the urge to stir. Let it sit off the heat for five minutes after the water is gone so the grains fluff up.

Leftovers keep well. Store the cod, vegetables, and quinoa in separate containers in the fridge for up to two days. The vegetables are good cold the next day tossed into a grain bowl, and the quinoa makes a fine base for a quick lunch with a little lemon and olive oil. Reheat the fish gently, since it can turn rubbery in a hot microwave.

If you want something cool and crisp alongside, a bowl of cucumber and yogurt dip with raw vegetables works nicely. For a lighter, more summery plate, you could also keep the squash and tomatoes but swap the quinoa for a bowl of the Creamy Cucumber Yogurt Dip with Fresh Vegetables on the side for dipping. And if you are cooking for a crowd on another night, the Quinoa and Pancetta Stuffed Zucchini uses the same grain in a very different way.