Baked Cod with Lemon-Dill Quinoa and Roasted Cherry Tomatoes

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Tender baked cod fillets served over fluffy lemon-dill quinoa complemented by sweet roasted cherry tomatoes for a bright, healthy dish. This Mediterranean-inspired game-day recipe (gluten free), ready in about 40 minutes, pairs cod fillets, olive oil, salt for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. 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.

Prep: 15 min Cook: 25 min Serves 4 Mediterranean cuisine 320 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 400°F (200°C). Toss 1 pint halved cherry tomatoes with 1 tbsp olive oil, 1/2 tsp salt, 1/4 tsp black pepper, and 3 minced garlic cloves. Spread on a baking sheet and roast for 15 minutes until softened and caramelized.
  2. Step 2: While tomatoes roast, place 1 cup rinsed quinoa and 2 cups vegetable broth in a medium saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes until quinoa is tender and liquid absorbed. Remove from heat and fluff with a fork.
  3. Step 3: Stir 2 tbsp chopped fresh dill, 1 tsp lemon zest, and 2 tbsp lemon juice into the quinoa. Season with 1/2 tsp salt and 1/4 tsp black pepper.
  4. Step 4: Pat dry 4 cod fillets and season both sides with 1 tsp salt and 1/2 tsp black pepper. Heat 2 tbsp olive oil in a large ovenproof skillet over medium-high heat. Sear cod for 2-3 minutes per side until golden.
  5. Step 5: Transfer skillet to the oven and bake cod for 6-8 minutes until opaque and flakes easily with a fork.
  6. Step 6: Serve each cod fillet on a bed of lemon-dill quinoa topped with a generous spoonful of roasted cherry tomatoes.

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