Cod and Broccoli Quinoa Patties

This was an extremely scrumptious meal that didn't require too much work. The cod was a Corona buy during the mad dash for protein at the grocery store. I found a simple sauce to bake it in. The Broccoli Quinoa patties were from my favorite cookbook and were a mild success. They were not super amazing but that may have come down to my own execution of the recipe. It was a recipe that can be easily modified for other starches or vegetables. The Greek Yogurt Dressing that was suggested with it along fresh tomatoes and crisp lettuce were perfect accompaniments. I needed to use up the summer squash I had bought on sale the past week so I just pan fried it with some oil, garlic powder, and salt and pepper.

Some things I did this time were:

• For the patties, I cooked the broccoli a little too long which resulted in slightly soggy broccoli. 
• The cheese didn't come through enough either, I think I would add more next time. 
• The patty mixture was a little loose when I started forming the patties, so I added some more breadcrumbs and that seemed to help.
• For the dressing, I definitely needed to mince the onion up finer or use a food processor. I also used normal yogurt instead of Greek. 
• I had no Aleppo pepper either. 
• For the cod sauce, I halved the recipe and didn't have any lemon juice. 

Broccoli Quinoa Patties 

Makes: 8 servings

Time: 40 minutes

Ingredients:

     1 cup coarsely chopped broccoli florets, steamed

     2 cups cooked quinoa

     2 large eggs, whisked

     sea salt and freshly ground black pepper

     1 cup panko breadcrumbs, plus more as needed

     ½ cup grated sharp cheddar

     2 garlic cloves, minced

     about 8 sprigs fresh flat-leaf parsley, chopped

     Unrefined, cold-pressed, extra-virgin olive oil, for sautéing

     flaky sea salt (such as Maldon) for finishing

Steps:

1. Make the Fresh Tomato Sauce or Greek Yogurt Dressing, and refrigerate until ready to use. 
2. Prepare ingredients according to the list above. 
3. Set up your landing station by lining a sheet pan with a wire rack and having a fish spatula handy. 
4. In a large bowl, mix the cooked and cooled quinoa and the steamed broccoli florets.
5. Whisk the salt and pepper with the egg in a small bowl and add to the broccoli and quinoa mixture. Add the panko an mix to combine.
6. Mix the cheddar, garlic, and parsley into the quinoa mixture. Refrigerate for 15 minutes, until the panko has absorbed the excess moisture and has a texture like that of wet sand.
7. Divide the mixture into 8 equal balls, then press and flatten into ¾-inch-thick patties.
8. Place a 12-inch saute pan over medium-high heat. When it's hot, pour in enough oil to generously cover the bottom of the pan and heat until it begins to shimmer. Add the patties and sear until the edges are golden brown, 2 to 3 minutes. Flip and cook the second side for another 2 to 3 minutes, or until a deep golden brown.
9. Transfer the fritters a rack or plate and immediately sprinkle with flaky sea salt. Serve hot with your preferred sauce or dressing if desired.

Greek Yogurt Dressing 

Makes: 1 1/4 cups

Time: 15 minutes

Ingredients:

    1/2 cup plain Greek yogurt

    1/4 cup extra virgin olive oil

    1/4 cup cold water

    1/4 cup finely chopped fresh mint

    Grated zest and juice of half a lemon

    1 small shallot, minced

    1 garlic clove, mince, or finely grated on a rasp-style grater

    1/2 teaspoon Aleppo pepper

    Fine sea salt and freshly ground black pepper

Steps:

1. In a medium bowl, whisk together the yogurt, olive oil, water, mint, lemon zest and juice, shallot, garlic, Aleppo pepper, until smooth. Season with salt and black pepper to taste. 
2. Store, covered, in the refrigerator for up to 4 days. 

Lemon Garlic Baked Cod

Makes: 4 fillets

Time: 25 minutes

Ingredients:

     2 tablespoons unsalted butter, melted

     1 tablespoon fresh lemon juice

     1 tablespoon minced garlic

     1 teaspoon Diamond Crystal kosher salt

     1/2 teaspoon red pepper flakes

     2 tablespoons capers, drained

     4 cod or halibut fillets 6 oz each, 1-inch thick

     1/2 teaspoon paprika

Steps:

1. Preheat your oven to 425 degrees F. Lightly spray a baking dish with nonstick spray.
2. In a small bowl, whisk together the butter, lemon juice, garlic, salt, and red pepper flakes. Stir in the capers.
3. Place the cod fillets in the baking dish. Pour the butter mixture on top. Use a brush if needed to evenly distribute the thick sauce on top of the fillets. Sprinkle with the paprika.
4. Bake, uncovered, until the fish is white and flakes easily with a fork. Depending on the thickness of your fish fillets and on your oven, this should take about 15 minutes (25 minutes if using frozen fish).

EAT