Panko-Crusted Cod with Asparagus & Quinoa

  • Prep 10 mins
  • Total 30 mins
  • Advanced
  • Serves 4

A light, healthy family dinner


  • Contains Milk/Dairy
  • Contains Wheat

Tip: Allergy Advice

This dish contains the following allergens: Milk/Dairy, Wheat

Cooking mode

Step-by-step instruction without your screen going to sleep


  • 1 cup white quinoa, rinsed
  • 1 1/4 cup vegetable stock


  • 1 bunch asparagus, trimmed
  • 1 tablespoon extra-virgin olive oil
  • Kosher salt, as desired
  • Ground black pepper, as desired


  • 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


  • 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.