Baked Cod with Lemon-Dill Yogurt Sauce and Quinoa Pilaf

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Lightly baked cod fillets topped with a refreshing lemon-dill yogurt sauce, paired with fluffy quinoa pilaf studded with herbs and toasted almonds. This Mediterranean-inspired seafood recipe, ready in about 30 minutes, pairs cod fillets, olive oil, lemon zest 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.

Prep: 10 min Cook: 20 min Serves 4 Mediterranean cuisine 320 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 375°F. Place 4 cod fillets on a baking sheet lined with parchment. Drizzle with 2 tbsp olive oil, sprinkle with 1 tsp salt, 1/2 tsp black pepper, and 1 tsp lemon zest. Bake for 12-15 minutes until fish is opaque and flakes easily.
  2. Step 2: While fish bakes, prepare lemon-dill yogurt sauce by mixing 1/2 cup plain Greek yogurt, 2 tbsp chopped fresh dill, and 2 tbsp lemon juice in a small bowl. Refrigerate until serving.
  3. Step 3: In a medium saucepan, bring 2 cups water to a boil. Add 1 cup rinsed quinoa, reduce heat to low, cover, and simmer for 15 minutes until water is absorbed and quinoa is fluffy.
  4. Step 4: Fluff quinoa with a fork, then stir in 1/4 cup toasted sliced almonds and 2 tbsp chopped fresh parsley. Serve the baked cod topped with lemon-dill yogurt sauce alongside the quinoa pilaf.

Frequently asked questions

How long does Baked Cod with Lemon-Dill Yogurt Sauce and 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 Yogurt Sauce and Quinoa Pilaf?

Refrigerate in a covered airtight container for up to 3–4 days (FDA FoodKeeper guideline for cooked fish). Store any fresh salsa or citrus-based garnish in a separate container — it keeps for up to 2 days. Freeze cooked fish (without fresh garnishes) for up to 3 months; thaw overnight in the fridge and reheat gently at 275°F until just warmed through to preserve texture.

Can I substitute ingredients in Baked Cod with Lemon-Dill Yogurt Sauce and 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 Yogurt Sauce and 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.

What goes well with Baked Cod with Lemon-Dill Yogurt Sauce and Quinoa Pilaf?

Mediterranean seafood like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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