Baked Cod with Lemon-Dill Quinoa Pilaf
Lightly baked cod fillets served alongside a fluffy quinoa pilaf infused with fresh lemon zest and dill for a bright, healthy plate. This mediterranean-inspired seafood (gluten free) ready in about 30 minutes pairs (5 oz each) cod fillets, lemon zest, lemon juice 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. 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
- 2 tsp lemon zest
- 2 tbsp lemon juice
- 3 tbsp olive oil
- 2 minced garlic cloves
- 1 cup uncooked quinoa
- 2 cups vegetable broth
- 3 tbsp chopped fresh dill
- 1 tsp salt
- 1/2 tsp black pepper
Instructions
- Step 1: Preheat oven to 375°F. Place 4 cod fillets (5 oz each) in a baking dish. Drizzle with 2 tbsp lemon juice and 1 tbsp olive oil, then sprinkle with 1 tsp salt, 1/2 tsp black pepper, and 2 tsp lemon zest. Let marinate 5 minutes.
- Step 2: Bake cod for 15 minutes until opaque and flakes easily with a fork.
- Step 3: While cod bakes, rinse 1 cup quinoa well under cold water. In a medium saucepan, combine quinoa with 2 cups vegetable broth and 2 minced garlic cloves. Bring to a boil, reduce heat to low, cover and simmer for 15 minutes until liquid is absorbed.
- Step 4: Remove quinoa from heat and fluff with a fork. Stir in 2 tbsp olive oil and 3 tbsp chopped fresh dill. Adjust seasoning with salt and pepper to taste.
- Step 5: Plate cod fillets over a bed of lemon-dill quinoa pilaf and serve immediately.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Baked Cod with Lemon-Dill Quinoa Pilaf take to make?
Total time is about 30 minutes (10 min prep + 20 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 Pilaf?
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 (5 oz each) cod fillets from drying out.
Can I substitute ingredients in Baked Cod with Lemon-Dill Quinoa Pilaf?
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 Pilaf 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 Pilaf 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.
