Baked Cod with Quinoa

Baked Cod with Quinoa offers a satisfying blend of simplicity and flavor. Tender cod pieces are nestled in a casserole dish with halved cherry tomatoes, sliced onions, minced garlic, and capers. A splash of lemon zest and juice adds brightness, while red pepper flakes provide a hint of heat. After a brief stint in the oven, the cod emerges perfectly cooked and ready to serve over a fluffy bed of quinoa. With minimal prep and cook time, this dish is ideal for busy weeknights when you crave a wholesome meal without the fuss. Enjoy the balanced flavors and nutritious goodness in every bite!

Prep Time: 10 min

Cook Time: 15 min

Ingredients:

  • 4 pieces of cod 
  • ½ pint cherry tomatoes, sliced in half
  • ½ yellow onion, sliced thin
  • 3 cloves garlic, minced
  • 2 tbsp capers
  • 1 lemon, zested and juiced
  • ¼ tsp red pepper flakes
  • ½ cup frozen peas
  • 1 microwave package quinoa, cooked to package directions

Directions:

Preheat the oven to 375 F. In a large 9×13 casserole dish lay out cod pieces. Scatter cherry tomatoes, yellow onion, garlic, capers, lemon zest and juice, red pepper flakes, frozen peas, salt and pepper over top. Cover and roast in the oven for 10 minutes. Remove cover and roast for another 5-6 minutes until cod is cooked through. This will depend on how thick your cod filets are. Serve over a bed of quinoa.

Other Ways To Prepare This Meal:

Plant-based: Swap out the cod for pressed firm tofu.

Kid-friendly: Swap out the cod for chicken or other protein and leave out the capers.

Add spice: Adjust the red pepper flakes or add some finely minced jalapeno with the other veggies.