Baked Cod with Lemon-Caper Butter and Garlic Herb Quinoa

By AislePrompt Editorial · Published 2026-06-02 · Updated 2026-06-02

Delicate cod fillets baked under a zesty lemon-caper butter sauce, served atop fluffy quinoa infused with garlic and fresh herbs. This Mediterranean-inspired seafood recipe, ready in about 30 minutes, pairs cod fillets, unsalted butter, lemon zest for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 4 pieces (5 oz each) cod fillets
• 4 tbsp softened unsalted butter
• 1 tsp lemon zest
• 2 tbsp lemon juice
• 2 tbsp drained capers
• 3 cloves minced, divided garlic cloves
• 2 tbsp olive oil
• 1 cup rinsed quinoa
• 2 cups low sodium vegetable broth
• 2 tbsp chopped fresh parsley
• 1 tbsp chopped fresh dill
• 1 tsp divided salt
• 1/2 tsp divided black pepper

The pan we’d use for this → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

Instructions

1. Step 1: Preheat oven to 400°F. In a small bowl, combine 4 tbsp softened unsalted butter, 1 tsp lemon zest, 2 tbsp lemon juice, 2 tbsp drained capers, and 1 minced garlic clove. Mix until well blended.
2. Step 2: Place 4 cod fillets (5 oz each) in a greased baking dish. Season fillets evenly with 1/2 tsp salt and 1/4 tsp black pepper. Spread lemon-caper butter evenly over each fillet.
3. Step 3: Bake cod for 12-15 minutes until fish is opaque and flakes easily with a fork.
4. Step 4: Meanwhile, heat 2 tbsp olive oil in a medium saucepan over medium heat. Add 2 minced garlic cloves and sauté for 1 minute until fragrant.
5. Step 5: Add 1 cup rinsed quinoa to the saucepan and toast for 2 minutes, stirring frequently. Pour in 2 cups low sodium vegetable broth and 1/2 tsp salt.
6. Step 6: Bring quinoa to a boil, then reduce heat to low. Cover and simmer for 15 minutes until broth is absorbed and quinoa is fluffy.
7. Step 7: Remove quinoa from heat and stir in 2 tbsp chopped fresh parsley and 1 tbsp chopped fresh dill. Season with additional black pepper to taste.
8. Step 8: Serve baked cod fillets topped with the buttery lemon-caper sauce alongside garlic herb quinoa.