Step 1

1 Position a rack in the middle of the oven and preheat to 400 degrees

Step 2

2 In a medium saucepan over high heat, bring 1 1/2 cups water and 1/4 teaspoon of salt to a boil

Step 3

3 Add the quinoa, reduce the heat to low, cover and cook until the water is absorbed, and the quinoa is tender, about 15 minutes

Step 4

4 (If the quinoa is still wet, uncover, increase the heat to medium-low and cook, stirring, for 1 more minute

Step 5

5 ) Remove from the heat and keep covered

Step 6

6 While the quinoa is cooking, pat the cod dry, then sprinkle with the cornstarch, the remaining salt and the black pepper

Step 7

7 Slice the lemon in half

Step 8

8 Juice half and slice the other half into 4 wedges

Step 9

9 In a 9-by-13-inch glass baking dish, or one of a similar size so that all of the fillets can fit in one layer with some space in between, combine the olive oil, lemon juice and garlic

Step 10

10 Add the fish and turn to coat in the olive oil mixture

Step 11

11 Sprinkle with the paprika and cayenne, if using

Step 12

12 Scoop up some of the garlic and spoon it on top of the fish

Step 13

13 Roast for 10 to 15 minutes, or until the fish flakes easily with a fork

Step 14

14 Remove from the oven

Step 15

15 To serve, mound the quinoa on each plate, top with a fish fillet, spoon some of the pan juices over the quinoa and fish, and add a lemon wedge