This dish contains the following allergens: Milk/Dairy, Wheat
Cooking mode
Step-by-step instruction without your screen going to sleep
LEVEL 1 (BOTTOM OF POT)
140g
white quinoa, rinsed
300ml
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)
120g
panko breadcrumbs
4 tablespoons
unsalted butter, melted
4 tablespoons
fresh parsley, minced
2
Zest and juice of 2 lemons
4 (170g each)
4 fresh, uncooked cod fillets
210g
white quinoa
3 teaspoons
kosher salt, divided
360g
water
120g
panko bread crumbs
56g
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
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
Utensils
Aluminum Foil
Medium Bowl
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.
Place all Level 1 ingredients in the bottom of the pot and stir until combined.
LEVEL 1 (BOTTOM OF POT)
140g
white quinoa, rinsed
300ml
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)
120g
panko breadcrumbs
4 tablespoons
unsalted butter, melted
4 tablespoons
fresh parsley, minced
2
Zest and juice of 2 lemons
4 (170g each)
4 fresh, uncooked cod fillets
210g
white quinoa
3 teaspoons
kosher salt, divided
360g
water
120g
panko bread crumbs
56g
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
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
Step 2 of 7
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.
LEVEL 1 (BOTTOM OF POT)
140g
white quinoa, rinsed
300ml
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)
120g
panko breadcrumbs
4 tablespoons
unsalted butter, melted
4 tablespoons
fresh parsley, minced
2
Zest and juice of 2 lemons
4 (170g each)
4 fresh, uncooked cod fillets
210g
white quinoa
3 teaspoons
kosher salt, divided
360g
water
120g
panko bread crumbs
56g
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
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
Step 3 of 7
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.
LEVEL 1 (BOTTOM OF POT)
140g
white quinoa, rinsed
300ml
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)
120g
panko breadcrumbs
4 tablespoons
unsalted butter, melted
4 tablespoons
fresh parsley, minced
2
Zest and juice of 2 lemons
4 (170g each)
4 fresh, uncooked cod fillets
210g
white quinoa
3 teaspoons
kosher salt, divided
360g
water
120g
panko bread crumbs
56g
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
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
Step 4 of 7
Slide the Deluxe Layer through the lower layer’s handles. Place the fillets on the Deluxe Layer.
LEVEL 1 (BOTTOM OF POT)
140g
white quinoa, rinsed
300ml
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)
120g
panko breadcrumbs
4 tablespoons
unsalted butter, melted
4 tablespoons
fresh parsley, minced
2
Zest and juice of 2 lemons
4 (170g each)
4 fresh, uncooked cod fillets
210g
white quinoa
3 teaspoons
kosher salt, divided
360g
water
120g
panko bread crumbs
56g
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
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
Step 5 of 7
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).
LEVEL 1 (BOTTOM OF POT)
140g
white quinoa, rinsed
300ml
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)
120g
panko breadcrumbs
4 tablespoons
unsalted butter, melted
4 tablespoons
fresh parsley, minced
2
Zest and juice of 2 lemons
4 (170g each)
4 fresh, uncooked cod fillets
210g
white quinoa
3 teaspoons
kosher salt, divided
360g
water
120g
panko bread crumbs
56g
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
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
Step 6 of 7
When cooking is complete, remove the entire rack with the fillets and foil packet.
Place the quinoa, 1 teaspoon salt, and water into the pot.
LEVEL 1 (BOTTOM OF POT)
140g
white quinoa, rinsed
300ml
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)
120g
panko breadcrumbs
4 tablespoons
unsalted butter, melted
4 tablespoons
fresh parsley, minced
2
Zest and juice of 2 lemons
4 (170g each)
4 fresh, uncooked cod fillets
210g
white quinoa
3 teaspoons
kosher salt, divided
360g
water
120g
panko bread crumbs
56g
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
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
Step 2 of 8
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.
LEVEL 1 (BOTTOM OF POT)
140g
white quinoa, rinsed
300ml
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)
120g
panko breadcrumbs
4 tablespoons
unsalted butter, melted
4 tablespoons
fresh parsley, minced
2
Zest and juice of 2 lemons
4 (170g each)
4 fresh, uncooked cod fillets
210g
white quinoa
3 teaspoons
kosher salt, divided
360g
water
120g
panko bread crumbs
56g
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
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
Step 3 of 8
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.
LEVEL 1 (BOTTOM OF POT)
140g
white quinoa, rinsed
300ml
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)
120g
panko breadcrumbs
4 tablespoons
unsalted butter, melted
4 tablespoons
fresh parsley, minced
2
Zest and juice of 2 lemons
4 (170g each)
4 fresh, uncooked cod fillets
210g
white quinoa
3 teaspoons
kosher salt, divided
360g
water
120g
panko bread crumbs
56g
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
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
Step 4 of 8
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.
LEVEL 1 (BOTTOM OF POT)
140g
white quinoa, rinsed
300ml
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)
120g
panko breadcrumbs
4 tablespoons
unsalted butter, melted
4 tablespoons
fresh parsley, minced
2
Zest and juice of 2 lemons
4 (170g each)
4 fresh, uncooked cod fillets
210g
white quinoa
3 teaspoons
kosher salt, divided
360g
water
120g
panko bread crumbs
56g
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
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
Step 5 of 8
Toss the asparagus with olive oil and 1 teaspoon salt. Lay asparagus evenly on top of quinoa.
LEVEL 1 (BOTTOM OF POT)
140g
white quinoa, rinsed
300ml
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)
120g
panko breadcrumbs
4 tablespoons
unsalted butter, melted
4 tablespoons
fresh parsley, minced
2
Zest and juice of 2 lemons
4 (170g each)
4 fresh, uncooked cod fillets
210g
white quinoa
3 teaspoons
kosher salt, divided
360g
water
120g
panko bread crumbs
56g
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
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
Step 6 of 8
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.
LEVEL 1 (BOTTOM OF POT)
140g
white quinoa, rinsed
300ml
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)
120g
panko breadcrumbs
4 tablespoons
unsalted butter, melted
4 tablespoons
fresh parsley, minced
2
Zest and juice of 2 lemons
4 (170g each)
4 fresh, uncooked cod fillets
210g
white quinoa
3 teaspoons
kosher salt, divided
360g
water
120g
panko bread crumbs
56g
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
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
Step 7 of 8
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.
LEVEL 1 (BOTTOM OF POT)
140g
white quinoa, rinsed
300ml
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)
120g
panko breadcrumbs
4 tablespoons
unsalted butter, melted
4 tablespoons
fresh parsley, minced
2
Zest and juice of 2 lemons
4 (170g each)
4 fresh, uncooked cod fillets
210g
white quinoa
3 teaspoons
kosher salt, divided
360g
water
120g
panko bread crumbs
56g
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
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
Step 8 of 8
Cooking is complete when internal temperature reaches 145°F. Serve cod with quinoa and asparagus.
