Codfish on a bed of spinach, quinoa and zucchini

I try not to eat to many pasta, potatoes and rice and so I often use quinoa instead. Quinoa is a complete protein that contains all essential amino acids. This recipe is based on Amber Albarda's cooking book (only available in Dutch) and I added spinach and quinoa to the dish. This recipe is not as quick as some of my other recipes, but it's really easy and you're mainly waiting since everything is in the oven.

Duration: 35 minutes

The ingredients for 1 serving:

• 1 zucchini
• 200 gr codfish
• Handful spinach
• 50 gr (precooked) quinoa
• Butter
• 2 lemons
• 2 slices Serrano ham
• Fresh dill
• Salt & pepper
• Olive oil

Directions:

1. Preheat your oven to 200 degrees of Celsius and boil some water in the kettle and cook the quinoa as stated on the package (if you haven't prepped some quinoa during your meal prepping!).
2. Cut the zucchini lengthwise into long slices of about half a centimeter thick. Sprinkle them with salt & pepper and rub them lightly wit half a tablespoon of olive oil. Put them into a baking dish and bake them for 20 minutes in the oven.
3. Sprinkle the codfish with pepper and put a thin slice of butter on top of each filet. Put the codfish on the zucchini, squeeze the juice of one lemon over the fish and put the baking dish back into the oven for about 10 minutes or until the fish is cooked. 
4. Meanwhile bake the Serrano ham in a frying pan without any oil or grease and break into little pieces.
5. Bring the quinoa to taste with the juice of one lemon. Put a handful of spinach on your plate with the quinoa on top. When the fish is done put the zucchini with fish on top of the quinoa. Sprinkle with the small pieces of Serrano ham and serve with some lemon wedges. 

Bon appétit!