Savory Japanese Miso-Citrus Glazed Cod with Herb Quinoa

Ingredients

• 4 fillets cod skinless
• 1/3 cup white miso paste
• 1/4 cup orange juice freshly squeezed
• 2 tablespoons soy sauce low-sodium
• 1 tablespoon honey
• 2 teaspoons grated ginger
• 1 cup quinoa rinsed
• 2 cups water
• 1/4 cup fresh cilantro chopped
• 1/4 cup fresh parsley chopped
• 1 tablespoon olive oil
• 1 teaspoon salt
• 1/2 teaspoon black pepper freshly ground

Instructions

1. 1 In a bowl, whisk together the miso paste, orange juice, soy sauce, honey, and grated ginger until smooth.
2. 2 Place the cod fillets in a shallow dish and pour the miso-citrus mixture over them, ensuring they are evenly coated. Marinate in the refrigerator for at least 15 minutes.
3. 3 Meanwhile, bring the water to a boil in a medium saucepan. Add the rinsed quinoa and salt, reduce the heat to low, cover, and simmer for 15 minutes or until the quinoa is tender and the water is absorbed.
4. 4 Remove the quinoa from the heat, fluff with a fork, and stir in the chopped cilantro, parsley, and olive oil. Season with black pepper to taste.
5. 5 Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
6. 6 Remove the cod from the marinade and place on the prepared baking sheet. Bake for 10-12 minutes, or until the fish is opaque and flakes easily with a fork.
7. 7 Serve the miso-citrus glazed cod over a bed of herb quinoa, garnished with additional fresh herbs if desired.