Serre at home: Skin-fried cod with quinoa

Serre's team would love to share a light and balanced, spring-inspired dish of skin-fried cod with quinoa and a parmesan-watercress salad. Quinoa is a very popular ingredient because it’s packed with a wide variety of vitamins, minerals and nutrients. Quinoa is also a very good source of calcium and magnesium. The recipe was featured on Marley Spoon, the cook-at-home food delivery service, but we don’t want you to miss out on it!

Ingredients 2 persons:

500 ml water

 200 gr watercress

Vegetable stock cube

 Parmesan cheese

140 gr white quinoa

 Olive oil

Vegetable oil


1 shallot

 2 cod fillets with skin

1 garlic clove

 Black pepper

1 lime


Boil 500 ml water in a small pan to dissolve the vegetable stock cube. Rinse the quinoa in a strainer with cold water. Peel the shallot and garlic clove and chop them. Wash the lime and grate the zest. Squeeze out the lime juice and put this aside.

Heat up one tablespoon of vegetable oil in a pan over medium heat and glaze the chopped garlic and shallot for two minutes. Add the quinoa and deglaze with the stock until the quinoa is completely covered. Cook the quinoa on medium heat for about 15-20 minutes, while constantly adding stock. Once the quinoa is cooked and a little creamy, season with pepper, salt and lime zest. Make sure the stock is completely evaporated.

In the meantime, clean the watercress by removing the coarse stems, wash the leaves and pat them dry. Grate the parmesan. Mix the watercress together with the parmesan and add two tablespoons of olive oil, one tablespoon of lime juice and season with salt and pepper.

Preparation of the cod
Pat the cod dry and bread the skin of the fish with flour. Season with some salt. Heat the frying pan to medium heat and bake the cod on its skin side until it’s crispy. This should take 3-5 minutes. Then flip the fish over and cook until ready. Season the fish with pepper. Serve the cod and the salad, sprinkle some lime juice and olive oil on top of the dish. Enjoy!