Lemon-Herb Baked Cod with Asparagus and Quinoa

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 drafted and published.

Flaky cod baked with zesty lemon and fresh herbs, paired with tender asparagus and light quinoa for a quick, healthy dinner. This Mediterranean quick recipe, ready in about 60 minutes, pairs cod fillets, lemon, and olive oil for a weeknight-friendly dinner. Each serving lands at about 380 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 "Build a week of meals around this recipe" 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: 45 min Serves 4 Mediterranean cuisine 380 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 400°F. In a large bowl, combine 4 cod fillets with 1 tbsp olive oil, 1/2 tsp salt, 1/4 tsp black pepper, 1 tbsp dill, 1 tbsp parsley, and 1 tbsp lemon juice. Let marinate 15 minutes.
  2. Step 2: In a separate bowl, toss 1 lb asparagus with 1 tbsp olive oil, 1/2 tsp salt, 1/4 tsp black pepper, and 1 minced garlic clove. Spread on a baking sheet.
  3. Step 3: Place cod fillets on top of asparagus. Bake 20 minutes, then sprinkle with remaining 1 tbsp dill and 1 tbsp parsley. Bake 10-15 minutes until fish is opaque and flaky.
  4. Step 4: In a large pot, cook 1 cup quinoa with 2 cups water. Bring to a boil, then reduce heat, cover, and simmer 15 minutes. Fluff with a fork and serve alongside cod and asparagus.

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