Baked Cod with Tomato-Olive Ragout and Herb Quinoa

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-05-10 · Updated 2026-05-10

Delicate cod fillets baked with a vibrant tomato and olive ragout, served atop fluffy herb-infused quinoa for a light and nutritious dinner. This mediterranean-inspired seafood (mediterranean) ready in about 35 minutes pairs 6 oz each cod fillets, halved cherry tomatoes, pitted and sliced kalamata olives 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, 6 oz each cod fillets
• 1 1/2 cups, halved cherry tomatoes
• 1/2 cup, pitted and sliced kalamata olives
• 1 small, finely chopped red onion
• 3 cloves, minced garlic cloves
• 3 tbsp olive oil
• 1 tsp dried oregano
• 1/4 cup, chopped fresh parsley
• 1 tsp lemon zest
• 1 cup, rinsed quinoa
• 2 cups vegetable broth
• 1 tsp, divided salt
• 1/2 tsp, divided black pepper

Instructions

1. Step 1: Preheat oven to 400°F. In a medium saucepan, combine 1 cup rinsed quinoa, 2 cups vegetable broth, and 1/2 tsp salt. Bring to a boil, reduce heat to low, cover and simmer for 15 minutes until liquid is absorbed. Remove from heat and fluff with fork.
2. Step 2: While quinoa cooks, in a bowl, toss 1 1/2 cups halved cherry tomatoes, 1/2 cup sliced kalamata olives, 1 small finely chopped red onion, 3 minced garlic cloves, 2 tbsp olive oil, 1 tsp dried oregano, 1/2 tsp salt, and 1/4 tsp black pepper.
3. Step 3: Place 4 cod fillets in a baking dish and season with remaining 1/2 tsp salt and 1/4 tsp black pepper. Spoon tomato-olive mixture evenly over fish.
4. Step 4: Drizzle remaining 1 tbsp olive oil over the fillets and bake for 12-15 minutes until cod is opaque and flakes easily with a fork.
5. Step 5: Stir 1/4 cup chopped fresh parsley and 1 tsp lemon zest into the quinoa. Serve baked cod topped with ragout over the herb quinoa immediately.