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Annie Graves

Baked Cod with Lemon Herb Quinoa

Try this Baked Cod with Lemon Herb Quinoa! Tender, flaky cod paired with flavorful lemon herb quinoa for a healthy, protein-packed meal.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4
Course: Dinner
Cuisine: American
Calories: 400
Ingredients Method Notes

Ingredients
  

For the Baked Cod
  • 4 cod fillets about 4-6 oz each
  • 2 tbsp olive oil
  • 2 garlic cloves minced
  • Zest and juice of 1 lemon
  • 1 tsp dried oregano or fresh
  • Salt and freshly ground black pepper to taste
  • Fresh parsley chopped (for garnish)
  • Lemon wedges for serving
For the Lemon Herb Quinoa
  • 1 cup quinoa rinsed
  • 2 cups vegetable or chicken broth
  • Zest and juice of 1 lemon
  • 2 tbsp olive oil
  • 1/4 cup fresh parsley chopped
  • 1/4 cup fresh mint or basil chopped (optional)
  • Salt and freshly ground black pepper to taste
Optional Add-Ins
  • A handful of baby spinach or arugula mixed into the quinoa for extra greens
  • Cherry tomatoes halved, for added color and flavor
Substitutions
  • Dairy-Free: This recipe is naturally dairy-free but feel free to add butter to the fish for extra richness.
  • Vegan: Replace the cod with tofu chickpeas, or roasted vegetables for a plant-based version.

Method
 

Preheat the Oven
  1. Preheat your oven to 400°F (200°C).
  2. Line a baking sheet with parchment paper or lightly grease it with olive oil.
Prepare the Cod
  1. Place the cod fillets on the prepared baking sheet.
  2. Drizzle them with olive oil, then sprinkle the minced garlic, lemon zest, oregano, salt, and pepper evenly over the fillets.
  3. Squeeze half of the lemon juice over the top.
  4. Bake in the preheated oven for 12-15 minutes, or until the cod is opaque and flakes easily with a fork.
  5. Cooking time may vary depending on the thickness of the fillets.
Cook the Quinoa
  1. While the cod is baking, cook the quinoa. In a medium saucepan, bring the vegetable or chicken broth to a boil.
  2. Add the rinsed quinoa, reduce heat to low, cover, and simmer for 15 minutes, or until the quinoa is tender and the liquid is absorbed.
  3. Fluff with a fork.
Add Lemon and Herbs to the Quinoa
  1. Once the quinoa is cooked, stir in the lemon zest, lemon juice, olive oil, chopped parsley, and mint (if using).
  2. Season with salt and pepper to taste.
Serve
  1. Divide the lemon herb quinoa among plates and top with the baked cod fillets.
  2. Garnish with fresh parsley and serve with lemon wedges on the side.

Notes

Nutritional Information (Per Serving):

  • Calories: 350-400
  • Carbohydrates: 30g
  • Protein: 35g
  • Fat: 15g
  • Saturated Fat: 2g
  • Sodium: 400mg
  • Fiber: 5g
  • Sugar: 2g
 

Notes/Advice:

  • Additions/Subtractions:
    • If you prefer a more citrusy flavor, add extra lemon zest or juice to both the cod and quinoa.
    • For extra richness, stir in a tablespoon of butter or grated Parmesan into the quinoa just before serving.
    • The cod can also be grilled instead of baked—just be sure to lightly oil the grill and cook the fillets for about 3-4 minutes per side.