Baked Lemon-Garlic Cod with Herb Quinoa Pilaf

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Tender cod fillets baked with lemon and garlic, paired with a fragrant quinoa pilaf studded with fresh herbs for a light and nutritious meal. This Mediterranean-inspired seafood recipe, ready in about 30 minutes, pairs cod fillets, lemon, garlic cloves 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

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Instructions

  1. Step 1: Preheat your oven to 400°F. In a small bowl, mix 3 tbsp olive oil, 3 minced garlic cloves, zest and juice of 1 lemon, 1 tsp salt, and 1/2 tsp black pepper.
  2. Step 2: Place 4 cod fillets in a baking dish and brush the lemon-garlic mixture evenly over each fillet.
  3. Step 3: Bake cod for 12-15 minutes until the fish is opaque and flakes easily with a fork.
  4. Step 4: While the cod bakes, bring 2 cups vegetable broth to a boil in a medium saucepan.
  5. Step 5: Add 1 cup rinsed quinoa to the boiling broth, reduce heat to low, cover, and simmer for 15 minutes until quinoa is tender and liquid absorbed.
  6. Step 6: Remove quinoa from heat and fluff with a fork, then stir in 2 tbsp chopped fresh parsley and 1 tbsp chopped fresh dill.
  7. Step 7: Serve the baked cod on a bed of herb quinoa pilaf, spooning any pan juices over the top.

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