Baked Lemon-Thyme Cod with Garlic-Parsley Quinoa
Delicate cod fillets baked with lemon and fresh thyme served over fluffy quinoa infused with garlic and parsley for a light, wholesome meal. This mediterranean-inspired seafood (gluten free) ready in about 30 minutes pairs 6 oz each cod fillets, fresh lemon juice, fresh thyme leaves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 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.
Ingredients
- 4 pieces, 6 oz each cod fillets
- 2 tbsp fresh lemon juice
- 1 tbsp fresh thyme leaves
- 3 tbsp olive oil
- 1 tsp salt
- 1/2 tsp black pepper
- 1 cup quinoa
- 2 cloves minced garlic
- 1/4 cup fresh parsley, chopped
- 2 cups water or vegetable broth
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Preheat oven to 400°F. In a small bowl, whisk together 2 tbsp fresh lemon juice, 2 tbsp olive oil, 1 tbsp fresh thyme leaves, 1 tsp salt, and 1/2 tsp black pepper.
- Step 2: Place 4 cod fillets in a baking dish and brush both sides with the lemon-thyme mixture. Bake for 12-15 minutes until the fish is opaque and flakes easily with a fork.
- Step 3: Meanwhile, rinse 1 cup quinoa under cold water. In a medium saucepan, heat 1 tbsp olive oil over medium heat and sauté 2 minced garlic cloves for 30 seconds until fragrant.
- Step 4: Add the rinsed quinoa and 2 cups water or vegetable broth to the saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes until the quinoa is tender and liquid is absorbed.
- Step 5: Remove quinoa from heat and fluff with a fork. Stir in 1/4 cup chopped fresh parsley. Serve the baked cod on a bed of garlic-parsley quinoa.
Frequently asked questions
How long does Baked Lemon-Thyme Cod with Garlic-Parsley 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 Lemon-Thyme Cod with Garlic-Parsley 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 6 oz each cod fillets from drying out.
Can I substitute ingredients in Baked Lemon-Thyme Cod with Garlic-Parsley 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 Lemon-Thyme Cod with Garlic-Parsley Quinoa 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.
Is Baked Lemon-Thyme Cod with Garlic-Parsley Quinoa gluten free?
Yes — this recipe is tagged gluten free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
