Mediterranean Baked Cod with Herbed Quinoa

Craving something fresh yet comforting? This Mediterranean Baked Cod with Herbed Quinoa brings the sun-kissed flavors of the coast straight to your dinner table. It’s light, vibrant, and full of wholesome goodness.

Flaky cod fillets are baked with lemon and herbs until tender, then paired with fluffy quinoa tossed in fresh parsley. Sweet roasted bell peppers and cherry tomatoes add color and brightness, making this a dish that feels both nourishing and indulgent.

Whether you're following a gluten-free diet or simply looking for a balanced, flavorful meal, this recipe delivers a perfect harmony of taste and texture.

Ingredients

• 300g cod fillets (2 fillets)
• 100g quinoa
• 200ml water
• 2 mixed bell peppers
• 150g cherry tomatoes
• 2 cloves garlic
• 1 lemon
• 30ml olive oil
• 1 teaspoon dried oregano
• 1 small bunch fresh parsley
• Salt and black pepper to taste

Instructions

1. Preheat your oven to 200°C. Rinse the quinoa thoroughly, then combine it with 200ml of water in a small pot. Bring to a boil, then reduce heat, cover, and simmer for 15–20 minutes until all water is absorbed.
2. While the quinoa cooks, chop the bell peppers into bite-sized pieces and halve the cherry tomatoes. Mince the garlic cloves.
3. On a baking sheet, toss the bell peppers and cherry tomatoes with half of the olive oil (15ml), half of the minced garlic, salt, and pepper. Roast in the preheated oven for 20–25 minutes, until tender.
4. Pat the cod fillets dry and place them in a small baking dish. Drizzle with the remaining olive oil, the juice of half a lemon, the rest of the garlic, and the dried oregano. Season with salt and pepper.
5. Place the cod in the oven for the last 12–15 minutes of the vegetable roasting time, or until the fish is opaque and flakes easily with a fork.
6. Once the quinoa is cooked, fluff it with a fork. Finely chop the fresh parsley and stir it into the quinoa along with a squeeze of juice from the remaining lemon half.
7. To serve, create a bed of herbed quinoa on each plate, top with the roasted vegetables, and place a baked cod fillet alongside.

Tips & Substitutions

• Swap the cod: Try haddock, halibut, or tilapia if cod isn’t available.
• Add greens: Stir in baby spinach or kale to the quinoa for extra nutrients and color.
• Make it dairy-free creamy: Add a drizzle of tahini or a spoon of hummus before serving for a Mediterranean twist.

Nutrition

Approx. 960 kcal per serving

• Fat: 37g
• Carbohydrates: 86g
• Fiber: 16g
• Protein: 70g

This Mediterranean Baked Cod with Herbed Quinoa is a celebration of simple, clean ingredients that shine on their own. Give it a try tonight, and don’t forget to share your creation with friends or tag your post—food this good deserves to be shared!