Name: Lemon Herb Baked Cod with Quinoa Pilaf
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Cuisine: Mediterranean
Ingredients: 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; 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

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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

Dinner·Mediterranean·Easy

Ingredients

Step 1 — 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

Step 2 — 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

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.