Baked Cod with Tomato-Caper Relish and Herb Quinoa
Flaky baked cod topped with a bright tomato-caper relish served alongside fragrant herb-infused quinoa. This mediterranean-inspired seafood ready in about 30 minutes pairs 5 oz each cod fillets, divided olive oil, divided salt for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 360 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
- 3 tbsp, divided olive oil
- 1 tsp, divided salt
- 1/2 tsp, divided black pepper
- 1 cup, quartered cherry tomatoes
- 2 tbsp, drained capers
- 2 tbsp, chopped fresh basil leaves
- 2 tbsp, chopped fresh parsley
- 1 tbsp lemon juice
- 1 cup, rinsed quinoa
- 2 cups low sodium chicken broth
Instructions
- Step 1: Preheat oven to 400°F. Lightly oil a baking dish with 1 tbsp olive oil. Place 4 cod fillets in the dish, then season both sides with 1/2 tsp salt and 1/4 tsp black pepper.
- Step 2: In a small bowl, mix 1 cup quartered cherry tomatoes, 2 tbsp drained capers, 2 tbsp chopped fresh basil, 2 tbsp chopped fresh parsley, 1 tbsp lemon juice, 1 tbsp olive oil, and 1/4 tsp salt and black pepper each. Spoon this relish evenly over the cod fillets.
- Step 3: Bake the cod for 12-15 minutes until the fish is opaque and flakes easily with a fork.
- Step 4: While the fish bakes, bring 2 cups low sodium chicken broth to a boil in a medium saucepan. Add 1 cup rinsed quinoa, reduce heat to low, cover and simmer for 15 minutes until liquid is absorbed.
- Step 5: Remove quinoa from heat and fluff with a fork. Stir in remaining 1 tbsp olive oil and season with remaining 1/2 tsp salt and 1/4 tsp black pepper.
- Step 6: Serve the baked cod topped with tomato-caper relish alongside the herb quinoa for a balanced meal.
Equipment for this recipe
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Frequently asked questions
How long does Baked Cod with Tomato-Caper Relish and Herb Quinoa 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 Tomato-Caper Relish and Herb Quinoa?
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 Tomato-Caper Relish and Herb Quinoa?
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 Tomato-Caper Relish and Herb Quinoa 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 Tomato-Caper Relish and Herb Quinoa?
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.
