Baked Cod with Tomato-Olive Tapenade and Lemon Herb Quinoa

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

Flaky baked cod topped with a vibrant tomato and olive tapenade, served over fluffy lemon and herb-infused quinoa for a light, Mediterranean-inspired meal. This mediterranean-inspired seafood (mediterranean) ready in about 30 minutes pairs about 6 oz each cod fillets, divided olive oil, quartered cherry tomatoes for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 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 380 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 400°F. In a small bowl, combine 1 cup quartered cherry tomatoes, 1/3 cup chopped kalamata olives, 1 tbsp rinsed capers, 1 minced garlic clove, and 1 tbsp chopped fresh parsley with 1 tbsp olive oil. Set aside the tapenade.
  2. Step 2: Place 2 cod fillets in a baking dish and drizzle with 1 tbsp olive oil. Season with 1/2 tsp salt and 1/4 tsp black pepper. Spread the tomato-olive tapenade evenly over the top of each fillet.
  3. Step 3: Bake the cod for 12-15 minutes until it flakes easily with a fork.
  4. Step 4: While the cod bakes, bring 1 1/2 cups vegetable broth to a boil in a medium saucepan. Add 3/4 cup rinsed quinoa, 1 tsp lemon zest, 1 tbsp olive oil, 1/2 tsp salt, and 1 tsp chopped fresh thyme. Reduce heat to low, cover, and simmer for 15 minutes until liquid is absorbed. Remove from heat and stir in 2 tbsp lemon juice.
  5. Step 5: Fluff the quinoa with a fork and divide onto plates. Top with the baked cod fillets and spoon any pan juices over the fish before serving.

Frequently asked questions

How long does Baked Cod with Tomato-Olive Tapenade and Lemon 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 Lemon 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 about 6 oz each cod fillets from drying out.

Can I substitute ingredients in Baked Cod with Tomato-Olive Tapenade and Lemon 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 Lemon Herb Quinoa for a different number of people?

The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). 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 Lemon 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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