Baked Cod with Lemon-Dill Quinoa and Roasted Cherry Tomatoes

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

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 (gluten free) ready in about 40 minutes pairs (6 oz each) cod fillets, olive oil, divided 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 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.

★ 4.5 (10 ratings) Prep: 15 min Cook: 25 min Serves 4 Mediterranean cuisine 320 cal/serving
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Ingredients

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.

Frequently asked questions

How long does Baked Cod with Lemon-Dill Quinoa and Roasted Cherry Tomatoes take to make?

Total time is about 40 minutes (15 min prep + 25 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Baked Cod with Lemon-Dill Quinoa and Roasted Cherry Tomatoes?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep (6 oz each) cod fillets from drying out.

Can I substitute ingredients in Baked Cod with Lemon-Dill Quinoa and Roasted Cherry Tomatoes?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Baked Cod with Lemon-Dill Quinoa and Roasted Cherry Tomatoes for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Baked Cod with Lemon-Dill Quinoa and Roasted Cherry Tomatoes gluten free?

Yes — this recipe is tagged gluten free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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