Baked Lemon-Garlic Cod with Herbed Quinoa and Spinach

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

Flaky cod fillets baked in a lemon-garlic marinade, served atop fluffy herbed quinoa and sautéed spinach for a light Mediterranean-inspired meal. This mediterranean-inspired seafood ready in about 40 minutes pairs (5 oz each) cod fillets, lemon juice, olive oil 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: 15 min Cook: 25 min Serves 4 Mediterranean cuisine 350 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 375°F. In a bowl, whisk together 3 tbsp lemon juice, 3 tbsp olive oil, 4 minced garlic cloves, 1 tsp dried oregano, 1 tsp salt, and 1/2 tsp black pepper to make the marinade.
  2. Step 2: Place 4 cod fillets (5 oz each) in a baking dish and pour the marinade over them, turning to coat evenly. Let marinate for 10 minutes.
  3. Step 3: While the cod marinates, bring 2 cups vegetable broth to a boil in a medium saucepan. Add 1 cup rinsed quinoa, reduce heat to low, cover, and simmer for 15 minutes until liquid is absorbed and quinoa is fluffy.
  4. Step 4: Remove quinoa from heat and stir in 1/4 cup chopped fresh parsley.
  5. Step 5: Bake the marinated cod in the preheated oven for 12-15 minutes until the fish flakes easily with a fork.
  6. Step 6: Meanwhile, melt 1 tbsp butter in a large skillet over medium heat. Add 4 cups baby spinach and sauté for 3-4 minutes until wilted and tender.
  7. Step 7: Serve each cod fillet atop a bed of herbed quinoa with sautéed spinach on the side.

Frequently asked questions

How long does Baked Lemon-Garlic Cod with Herbed Quinoa and Spinach take to make?

Total time is about 40 minutes (15 min prep + 25 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 Lemon-Garlic Cod with Herbed Quinoa and Spinach?

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 (5 oz each) cod fillets from drying out.

Can I substitute ingredients in Baked Lemon-Garlic Cod with Herbed Quinoa and Spinach?

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 Lemon-Garlic Cod with Herbed Quinoa and Spinach 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 Lemon-Garlic Cod with Herbed Quinoa and Spinach?

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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