Panko-Crusted Cod with Quinoa
Prep time: 10 minutes | Cook time: 23 minutes | Servings: 4-6. Approx. pressure build: 8 minutes; Pressure cook: 2 minutes; Pressure release: 1 minute; Bake/Roast: 12-14 minutes.
⏱️ Prep: 10 min🍳 Cook: 23 min
Ingredients
| 1 1/2 cups | 360 ml | white quinoa |
| 3 teaspoons | 15 ml | kosher salt, divided |
| 1 1/2 cups | 360 ml | water |
| 1 cup | 240 ml | panko bread crumbs |
| 1/4 cup | 60 ml | butter, melted |
| 1/4 cup | 60 ml | fresh parsley, minced |
| 2 | zest and juice of lemons | |
| 4 | fresh cod fillets (5-6 ounces each) | |
| 1 bunch | asparagus, stems trimmed |
Instructions
- Place the quinoa, 1 teaspoon salt, and water into the pot.
- 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.
- 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.
- 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.
- Toss the asparagus with olive oil and 1 teaspoon salt. Lay asparagus evenly on top of quinoa.
- 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.
- Close the crisping lid. Select BAKE/ROAST, set the temperature to 350°F, and set the time to 12 minutes. Select START/STOP to begin. Cook for up to an additional 2 minutes if necessary.
- Cooking is complete when internal temperature reaches 145°F. Serve cod with quinoa and asparagus.