Panko-Crusted Cod with Asparagus & Quinoa
A light, healthy family dinner
- Contains Dairy
- Contains Wheat
Ingredients
LEVEL 1 (BOTTOM OF POT)
- 1 cup white quinoa, rinsed
- 1 1/4 cup vegetable stock
LEVEL 2 (BOTTOM OF RACK)
- 1 bunch asparagus, trimmed
- 1 tablespoon extra-virgin olive oil
- Kosher salt, as desired
- Ground black pepper, as desired
LEVEL 3 (TOP OF RACK)
- 1 cup panko breadcrumbs
- 4 tablespoons unsalted butter, melted
- 4 tablespoons fresh parsley, minced
- 2 Zest and juice of 2 lemons
- 4 (5–6 ounces each) 4 fresh, uncooked cod fillets
- 1 1/2 cups white quinoa
- 3 teaspoons kosher salt, divided
- 1 1/2 cups water
- 1 cup panko bread crumbs
- 1/2 stick (1/4 cup) butter, melted
- 1/4 cup fresh parsley, minced
- Zest and juice of 2 lemons
- 4 fresh cod fillets (5-6 ounces each)
- 1 bunch asparagus, stems trimmed
- Aluminum Foil
- Medium Bowl
Instructions
Step 1
Place all Level 1 ingredients in the bottom of the pot and stir until combined.
Step 2
Place a 15-inch sheet of aluminum foil on a flat surface. Add the asparagus to the center, drizzle with olive oil, and season with salt and pepper. Fold the edges of the foil in to create a sealed packet. Place the foil packet on the bottom layer of the Deluxe Reversible Rack in the lower position, then place the rack in the pot over the quinoa.
Step 3
In a medium bowl, add the breadcrumbs, melted butter, parsley, lemon zest, and lemon juice. Mix until fully combined. Press the mixture evenly onto each cod fillet.
Step 4
Slide the Deluxe Layer through the lower layer’s handles. Place the fillets on the Deluxe Layer.
Step 5
Close the lid and move the slider to STEAMCRISP. Select STEAM & CRISP, set temperature to 400°F, and set time to 5 minutes. Press START/STOP to begin cooking (PrE will display for approx. 15 minutes as the unit steams, then the timer will start counting down).
Step 6
When cooking is complete, remove the entire rack with the fillets and foil packet.
Step 7
Stir the quinoa and serve with cod and asparagus.
Step 1
Place the quinoa, 1 teaspoon salt, and water into the pot.
Step 2
Assemble pressure lid, making sure the pressure release valve is in the SEAL position. Select PRESSURE and set to high (HI). Set time to 2 minutes. Select START/STOP to begin.
Step 3
While quinoa is cooking, in a bowl, stir together the bread crumbs with butter, parsley, lemon zest and juice, and 1 teaspoon salt. Press panko mixture evenly onto the top of each cod fillet.
Step 4
When pressure cooking is complete, quick release the pressure by moving the pressure release valve to the VENT position. Carefully remove lid when unit has finished releasing pressure.
Step 5
Toss the asparagus with olive oil and 1 teaspoon salt. Lay asparagus evenly on top of quinoa.
Step 6
Place the reversible rack in the pot over the quinoa and asparagus, making sure it is in the higher position. Place the cod fillets on the rack, breading side up.
Step 7
Close the crisping lid. Select BAKE/ROAST, set the temperature to A 350°F, and set the time to 12 minutes. Select START/STOP to begin. Cook for up to an additional 2 minutes if necessary.
Step 8
Cooking is complete when internal temperature reaches 145°F. Serve cod with quinoa and asparagus.