Lemon-Garlic Baked Cod with Burst Tomatoes and Quinoa
Ingredients
- 4 4 oz cod filets
- ½ pint cherry tomatoes halved
- 2 cloves garlic minced
- 2 lemons sliced
- 1 tbsp fresh thyme minced fine
- 1 microwave package quinoa cooked to package directions
Instructions
- Preheat the oven to 400 F. Place cod in a casserole dish. Season with salt, pepper and thyme. Top each cod filet with 2-3 lemon slices. Drizzle the entire dish with olive oil. Add in tomatoes and garlic. Bake for 15-20 minutes or until the fish is opaque. Serve fish alongside tomatoes and quinoa.
Notes
Other Ways To Prepare This Meal:
Plant-based: Use pressed and drained firm tofu steaks instead of fish. Bake for about 25 minutes. Add spice: Sprinkle fish with red pepper flakes or hot paprika. Kid-friendly: Use chicken instead of fish if they aren’t a fan. Serve with oven fries.
Plant-based: Use pressed and drained firm tofu steaks instead of fish. Bake for about 25 minutes. Add spice: Sprinkle fish with red pepper flakes or hot paprika. Kid-friendly: Use chicken instead of fish if they aren’t a fan. Serve with oven fries.