Baked Cod with Tomato-Olive Relish and Garlic Herb Quinoa

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Delicate baked cod fillets topped with a vibrant tomato and olive relish, served alongside fluffy garlic herb quinoa for a wholesome dinner. This Mediterranean-inspired seafood recipe, ready in about 35 minutes, pairs cod fillets, salt, black pepper 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

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Instructions

  1. Step 1: Preheat oven to 400°F. Lightly grease a baking dish with 1 tbsp olive oil. Pat dry 4 cod fillets and season both sides with 1 tsp salt and 1/2 tsp black pepper. Place fillets in the dish.
  2. Step 2: In a small bowl, combine 1 cup quartered cherry tomatoes, 1/2 cup chopped kalamata olives, 2 tbsp chopped fresh basil, and 1 tbsp olive oil. Spoon this tomato-olive relish evenly over each cod fillet.
  3. Step 3: Bake cod for 12-15 minutes until the fish flakes easily with a fork and the topping is slightly softened.
  4. Step 4: While cod bakes, rinse 1 cup dry quinoa under cold water. In a medium saucepan, heat 1 tbsp olive oil over medium heat. Add 2 cloves minced garlic and sauté for 1 minute until fragrant.
  5. Step 5: Add rinsed quinoa and 2 cups vegetable broth to the saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes until quinoa is tender and liquid is absorbed.
  6. Step 6: Remove quinoa from heat, fluff with a fork, and stir in 1 tsp lemon zest and 2 tbsp chopped fresh parsley.
  7. Step 7: Serve the baked cod fillets topped with tomato-olive relish alongside the garlic herb quinoa.

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