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

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.

Equipment for this recipe

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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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