Spoon Simple
Lemon Herb Baked Cod with Quinoa Pilaf
Light and flaky cod seasoned with bright lemon and fresh herbs, served alongside a fluffy, protein-rich quinoa pilaf. A healthy and satisfying dinner perfect for a busy weeknight.
Prep 15 min
Cook 25 min
Total 40 min
Serves 4
Ingredients
Step 1 — For the Cod
- 4 (6 ounce) cod fillets, skinless
- 2 tablespoons olive oil
- 1 lemon, zested and juiced
- 1 tablespoon chopped fresh parsley
- 1 tablespoon chopped fresh dill
- 2 cloves garlic, minced
- Salt and freshly ground black pepper to taste
Step 2 — For the Quinoa Pilaf
- 1 cup quinoa, rinsed
- 2 cups low-sodium vegetable or chicken broth
- 1/4 cup finely chopped red onion
- 1/4 cup chopped fresh parsley
- 1 tablespoon olive oil
- Salt and pepper to taste
Instructions
- 1
Prepare Quinoa
In a medium saucepan, combine rinsed quinoa and broth. Bring to a boil, then reduce heat, cover, and simmer for 15 minutes, or until liquid is absorbed. Let stand, covered, for 5 minutes.
- 2
Preheat Oven and Prepare Cod
Preheat oven to 400°F (200°C). Pat cod fillets dry with paper towels. In a small bowl, whisk together olive oil, lemon zest, lemon juice, parsley, dill, minced garlic, salt, and pepper. Place cod fillets in a shallow dish and pour the lemon herb mixture over them, ensuring each fillet is coated. Let marinate for 5 minutes while the oven preheats.
- 3
Bake Cod
Arrange marinated cod fillets in a single layer in a lightly greased baking dish. Bake for 10-15 minutes, or until the fish is opaque and flakes easily with a fork. Cooking time will vary depending on the thickness of the fillets.
- 4
Finish Quinoa Pilaf
Fluff cooked quinoa with a fork. Stir in the chopped red onion, chopped parsley, and 1 tablespoon olive oil. Season with salt and pepper to taste. Serve the baked cod alongside the quinoa pilaf.
Nutrition per serving: 450 cal · 40g protein · 35g carbs · 18g fat · 6g fiber
For informational purposes only. Not medical or dietary advice. Verify ingredients for allergens, cooking times, and safe internal temperatures before serving.
