Baked Cod with Tomato-Olive Relish and Lemon Herb Quinoa

By AislePrompt Editorial · Published 2026-06-27 · Updated 2026-06-27

Tender baked cod fillets topped with a bright tomato and olive relish, served alongside fluffy quinoa infused with fresh lemon and parsley. This Mediterranean-inspired seafood recipe, ready in about 40 minutes, pairs cod fillets, cherry tomatoes, Kalamata olives 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.

Ingredients

• 4 pieces (5 oz each) cod fillets
• 1 cup, quartered cherry tomatoes
• 1/3 cup, pitted and sliced Kalamata olives
• 1/4 cup finely diced red onion
• 2 tbsp chopped fresh parsley
• 4 tbsp, divided olive oil
• 2 tbsp lemon juice
• 3/4 cup, rinsed quinoa
• 1 1/2 cups water
• 2 cloves, minced garlic cloves
• 1 tsp, divided salt
• 1/2 tsp, divided black pepper
• 1 tsp lemon zest

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Instructions

1. Step 1: Preheat oven to 400°F. Lightly oil a baking dish with 1 tbsp olive oil. Season 4 cod fillets with 1/2 tsp salt and 1/4 tsp black pepper and place in dish. Bake for 12-15 minutes until opaque and flakes easily.
2. Step 2: While cod bakes, combine 1 cup quartered cherry tomatoes, 1/3 cup sliced Kalamata olives, 1/4 cup finely diced red onion, 1 tbsp olive oil, 1 tbsp lemon juice, 1 tbsp chopped fresh parsley, 1/4 tsp salt, and 1/4 tsp black pepper in a bowl. Mix gently and set aside.
3. Step 3: In a small saucepan, heat 1 tbsp olive oil over medium heat. Add 2 minced garlic cloves and sauté for 30 seconds until fragrant.
4. Step 4: Add 3/4 cup rinsed quinoa and toast for 1-2 minutes, stirring frequently.
5. Step 5: Pour in 1 1/2 cups water and 1/2 tsp salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes until water is absorbed.
6. Step 6: Remove quinoa from heat, fluff with a fork, and stir in 1 tbsp olive oil, 1 tbsp lemon juice, 1 tsp lemon zest, and 1 tbsp chopped parsley.
7. Step 7: Plate baked cod topped with tomato-olive relish alongside lemon herb quinoa.