Quinoa with chermoula-crumbed cod

Preparation

Chermoula is a herby North African sauce packed with zingy lemon and a kick of chilli. We’ve mixed it through wholemeal breadcrumbs for a hearty, high-fibre topping for baked cod.

1. Preheat the oven to 180C, fan 160C, gas 4. Zest and juice the lemon and set aside. In a small food processor, blitz the parsley, coriander, garlic and chilli flakes with the lemon juice. Drizzle in the oil and blitz again until combined. Season to taste.
2. Stir the breadcrumbs into the herby sauce. Place the cod fillets on a lined baking tray and spoon the herby breadcrumbs on top, pressing down lightly to compact them. Bake in the oven for 18-20 minutes until the cod is cooked through.
3. Meanwhile, cook the quinoa according to pack instructions and transfer to a large bowl. Drain and chop the roasted peppers and olives and add to the quinoa with most of the lemon zest.
4. Serve the cod on top of the quinoa and sprinkle with remaining lemon zest.