Baked Cod with Warm Saffron Grape Sauce, Crispy Quinoa, and Sautéed Spinach

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F. Line a baking sheet with parchment paper and spread the well-drained cooked quinoa over it. Toss with 1 tbsp olive oil, sweet paprika, a pinch of salt, and a little black pepper. Bake for 18 to 20 minutes at 220 °C / 425 °F, stirring halfway through, until golden and crisp.

2. 2

   While the quinoa bakes, pat the cod fillets dry with paper towels. Season them with 1/2 tsp salt, black pepper, and the finely grated zest of half the lemon. Place them on another baking tray or baking dish and brush with 1 tbsp olive oil.

3. 3

   Bake the cod at 200 °C / 400 °F for 10 to 12 minutes, until opaque and it flakes gently when pressed with a fork.

4. 4

   For the sauce, heat 1 tbsp olive oil with 1 tbsp butter in a skillet over medium heat. Add the shallot and 2 minced garlic cloves. Cook for 2 to 3 minutes until softened but not browned.

5. 5

   Stir in the saffron threads, dry white wine, fish stock, red grapes, lemon juice, and Dijon mustard. Cook over medium heat for 6 to 8 minutes until the grapes begin to soften and the sauce reduces slightly.

6. 6

   Lower the heat and whisk in the remaining butter until the sauce turns glossy. Adjust with the remaining salt and black pepper to taste. Add half of the chopped parsley and keep the sauce warm.

7. 7

   In another large skillet, heat the remaining olive oil over medium heat. Add the grated garlic clove and cook for 20 seconds. Add the fresh spinach and sauté for 2 to 3 minutes with a pinch of salt until wilted.

8. 8

   To serve, divide the spinach among the plates, top each with a cod fillet, spoon over the warm saffron grape sauce, and finish with the crispy quinoa and remaining chopped parsley.