Baked Cod with Tomato-Olive Sauce and Herb Quinoa

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Flaky cod fillets baked with a vibrant tomato and olive sauce, served alongside herb-infused quinoa for a wholesome seafood dinner. This Mediterranean-inspired seafood recipe (gluten free), ready in about 30 minutes, pairs cod fillets, canned diced 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 rice, quinoa, or a quick salad. 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 4 Mediterranean cuisine 350 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 400°F. Rinse 1 cup quinoa under cold water. In a medium saucepan, combine quinoa and 2 cups water with 1/2 tsp salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes until water is absorbed and quinoa is fluffy.
  2. Step 2: While quinoa cooks, mince 3 garlic cloves. In a bowl, mix 1 cup canned diced tomatoes, 1/2 cup sliced kalamata olives, 2 tbsp olive oil, minced garlic, 1 tsp lemon zest, 1 tsp salt, and 1/2 tsp black pepper.
  3. Step 3: Place 4 cod fillets in a baking dish and spoon tomato-olive mixture evenly over each fillet.
  4. Step 4: Bake cod for 12-15 minutes until fish is opaque and flakes easily with a fork.
  5. Step 5: When quinoa is done, fluff with a fork and stir in 2 tbsp chopped fresh basil and 1 tbsp olive oil.
  6. Step 6: Serve each cod fillet on a bed of herb quinoa, spooning extra tomato-olive sauce over the top.

Frequently asked questions

How long does Baked Cod with Tomato-Olive Sauce 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-Olive Sauce and Herb Quinoa?

Refrigerate in a covered airtight container for up to 3–4 days (FDA FoodKeeper guideline for cooked fish). Store any fresh salsa or citrus-based garnish in a separate container — it keeps for up to 2 days. Freeze cooked fish (without fresh garnishes) for up to 3 months; thaw overnight in the fridge and reheat gently at 275°F until just warmed through to preserve texture.

Can I substitute ingredients in Baked Cod with Tomato-Olive Sauce 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-Olive Sauce 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.

Is Baked Cod with Tomato-Olive Sauce and Herb Quinoa gluten free?

Yes — this recipe is tagged gluten free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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