Baked Cod with Tomato-Olive Relish and 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 cod fillets baked with a bright tomato-olive relish, served atop fluffy herb-infused quinoa for a light and satisfying meal. This Mediterranean-inspired seafood recipe, ready in about 30 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 360 calories and feeds 2, 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 2 Mediterranean cuisine 360 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 400°F. Place 2 cod fillets on a baking sheet lined with parchment, drizzle with 1 tbsp olive oil, and season with 1 tsp salt and 1/2 tsp black pepper.
  2. Step 2: In a small bowl, combine 1 cup quartered cherry tomatoes, 1/3 cup sliced kalamata olives, 1/4 cup finely diced red onion, 2 tbsp chopped fresh basil, and 1 tbsp lemon juice with 1 tbsp olive oil. Mix gently.
  3. Step 3: Spoon the tomato-olive relish evenly over the cod fillets and bake for 12-15 minutes until the cod is opaque and flakes easily with a fork.
  4. Step 4: While the cod bakes, rinse 3/4 cup dry quinoa under cold water. In a medium saucepan, bring 1 1/2 cups water to a boil. Add the quinoa and 1 minced garlic clove, reduce heat to low, cover, and simmer for 15 minutes until water is absorbed and quinoa is fluffy.
  5. Step 5: Remove quinoa from heat, fluff with a fork, and stir in 2 tbsp chopped fresh parsley and 1 tbsp olive oil.
  6. Step 6: Serve the baked cod with tomato-olive relish atop the herb quinoa for a balanced and flavorful dish.

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