Baked Cod with Lemon-Herb Quinoa and Roasted Asparagus

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

Delicate baked cod fillets served atop fluffy lemon and herb-infused quinoa alongside tender roasted asparagus for a balanced, nutritious dinner. This mediterranean-inspired seafood ready in about 35 minutes pairs (6 oz each) cod fillets, lemon juice, olive oil 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.

Prep: 15 min Cook: 20 min Serves 4 Mediterranean cuisine 350 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat oven to 400°F. In a small bowl, whisk 3 tbsp lemon juice, 2 tbsp olive oil, 2 cloves minced garlic, 1 tsp dried oregano, 1/2 tsp salt, and 1/4 tsp black pepper. Place 4 cod fillets in a baking dish and brush with the lemon-herb mixture. Bake for 12-15 minutes until fish flakes easily with a fork.
  2. Step 2: While the cod bakes, rinse 1 cup quinoa under cold water. In a medium saucepan, combine rinsed quinoa with 2 cups low-sodium chicken broth and 1/2 tsp salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes until liquid is absorbed. Remove from heat and fluff with a fork.
  3. Step 3: Toss 1 lb trimmed asparagus with 2 tbsp olive oil, 1/2 tsp salt, and 1/4 tsp black pepper. Spread on a baking sheet and roast in the oven alongside the cod for 10-12 minutes until tender and slightly browned.
  4. Step 4: Stir 1/4 cup chopped fresh parsley and 2 tbsp chopped fresh dill into the cooked quinoa. Serve cod fillets over the lemon-herb quinoa with roasted asparagus on the side.

Equipment for this recipe

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Frequently asked questions

How long does Baked Cod with Lemon-Herb Quinoa and Roasted Asparagus take to make?

Total time is about 35 minutes (15 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-Herb Quinoa and Roasted Asparagus?

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-Herb Quinoa and Roasted Asparagus?

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-Herb Quinoa and Roasted Asparagus 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-Herb Quinoa and Roasted Asparagus?

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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