Spanish-Style Baked Cod With Romesco And Quinoa
Flaky baked cod and tender green beans served over fluffy quinoa. Topped with a vibrant, nutrient-dense roasted red pepper and almond romesco sauce.
Prep
10 min
Cook
15 min
Total
25 min
Makes
2 servings
The feel-good payoff
Why this meal can feel especially good in perimenopause
Think practical wins: steadier energy, comfortable fullness and one less food decision. Your response is personal, so use the prompts below to notice what works for you.
Perimenopause symptoms and relief · Office on Women’s HealthWell-nourished skin
Support from the whole plate
Regular meals with enough protein, plants and fats support overall nourishment. Think consistency, not one miracle ingredient.
Notice: consistency + hydration
Comfortably satisfied
Fullness that has staying power
This meal is designed to feel substantial, so finishing it can feel like the meal is complete rather than the start of an evening of grazing.
Notice: fullness 2–3 hours later
Steadier energy
Feel fueled, not flattened
A complete meal with protein, carbohydrates and fats is designed to offer more staying power than a quick carb-only fix.
Notice: energy 1–3 hours later
More staying power
Make the next few hours easier
This meal is built to be more sustaining than a snack-sized stopgap, with enough substance to carry you into the next part of the day.
Notice: energy + fullness later
Setup
Get set up
Choose your servings, gather what you need, then cook along below.
Prep
10 min
Cook
15 min
Total
25 min
How many are you cooking for?
The ingredient amounts update automatically.
Equipment
Oven · Blender · Food processor · Sheet pan · Knife and cutting board
Time saver
The sauce recipe makes a generous amount. Store any leftovers in an airtight container in the fridge for up to 3 days—it makes a fantastic dip for raw vegetables later in the week.
Do these three things first
- 1Preheat your oven to 400°F.
- 2Prep cup jarred roasted red peppers (drained)
- 3Set out all ingredients before cooking
Ingredients
Gather as you go
For the Fish & Veggies
For the Quinoa
For the Romesco Sauce
From Your Pantry
Cook along
Instructions
0 of 5 steps complete
Next: Preheat your oven to 400°F
- 01
Preheat your oven to 400°F
Preheat your oven to 400°F. Rinse the quinoa, then combine it in a small pot with 1 cup of water and a pinch of salt. Bring to a boil, reduce to a simmer, cover, and cook for 15 minutes until the water is absorbed and quinoa is fluffy.
Look for: the water is absorbed and quinoa is fluffy
Tap card to mark done - 02
Prepare the sauce
While the quinoa cooks, prepare the sauce. In a small blender or food processor, combine the drained roasted red peppers, slivered almonds, garlic clove, 1 tablespoon of olive oil, a splash of red wine vinegar, smoked paprika, salt, and black pepper. Blend until mostly smooth.
Look for: mostly smooth
Tap card to mark done - 03
Place the cod fillets and green beans…
Place the cod fillets and green beans on a baking sheet. Drizzle the green beans and fish lightly with olive oil, then season both with salt and pepper.
Tap card to mark done - 04
Bake for 12 to 15 minutes
Bake for 12 to 15 minutes, or until the green beans are tender and the cod turns opaque and flakes easily with a fork.
Look for: the green beans are tender and the cod turns opaque and flakes easily with a fork
Tap card to mark done - 05
Divide the warm quinoa
Divide the warm quinoa, green beans, and cod between two plates. Spoon the almond-pepper sauce generously over the fish and serve.
Ready when: everything is assembled and ready to enjoy
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