Baked Cod with Tomato-Olive Tapenade and Herb Quinoa

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

Tender baked cod fillets topped with a bright tomato and olive tapenade, served alongside fluffy herb-infused quinoa for a balanced Mediterranean-inspired meal. This mediterranean-inspired seafood (mediterranean) ready in about 30 minutes pairs (6 oz each) cod fillets, olive oil, cherry tomatoes, quartered 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: 10 min Cook: 20 min Serves 4 Mediterranean cuisine 350 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat oven to 400°F. In a bowl, combine 1 cup quartered cherry tomatoes, 1/2 cup chopped kalamata olives, 2 tbsp drained capers, 1/4 cup chopped fresh basil, 1 tbsp lemon juice, and 1 tsp lemon zest. Drizzle with 1 tbsp olive oil and stir gently to form the tapenade.
  2. Step 2: Place 4 cod fillets (6 oz each) in a baking dish. Drizzle with 2 tbsp olive oil and season with 1 tsp salt and 1/2 tsp black pepper. Spoon the tomato-olive tapenade evenly over each fillet.
  3. Step 3: Bake cod uncovered for 12-15 minutes until fish is opaque and flakes easily with a fork.
  4. Step 4: Meanwhile, bring 2 cups water to a boil in a medium saucepan. Add 1 cup rinsed quinoa and 1/2 tsp salt, reduce heat to low, cover, and simmer for 15 minutes until water is absorbed and quinoa is tender. Remove from heat and fluff with a fork. Stir in 2 tbsp chopped fresh parsley.
  5. Step 5: Serve baked cod topped with tapenade alongside the herb quinoa for a fresh Mediterranean plate.

Equipment for this recipe

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Frequently asked questions

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

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep (6 oz each) cod fillets from drying out.

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

What goes well with Baked Cod with Tomato-Olive Tapenade and Herb Quinoa?

Mediterranean seafood like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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