Baked Cod with Tomato-Olive Tapenade and Lemon Herb Quinoa

By AislePrompt Editorial · Published 2026-06-15 · Updated 2026-06-15

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 recipe, ready in about 30 minutes, pairs cod fillets, olive oil, 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.

Ingredients

• 2, about 6 oz each cod fillets
• 3 tbsp, divided olive oil
• 1 cup, quartered cherry tomatoes
• 1/3 cup, pitted and chopped kalamata olives
• 1 tbsp, rinsed capers
• 2 tbsp, chopped fresh parsley
• 1, minced garlic clove
• 3/4 cup, rinsed quinoa
• 1 tsp lemon zest
• 2 tbsp lemon juice
• 1 1/2 cups vegetable broth
• 1 tsp, divided salt
• 1/2 tsp, divided black pepper
• 1 tsp, chopped fresh thyme

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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.