Lemon Herb Baked Cod with Quinoa and Roasted Vegetables
A light and flavorful dish featuring lemon herb baked cod served with protein-rich quinoa and a medley of roasted vegetables for a satisfying pescatarian meal that is both low-calorie and delicious.
20 min
Prep
45 min
Cook
4
Serves
350
Calories
Macros · per serving
30g protein
35g carbs
8g fat
Ingredients
For 4 servings
- 4 cod fillets
- 2 tablespoons lemon juice
- 1 teaspoon lemon zest
- 2 tablespoons olive oil
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 cup quinoa
- 2 cups water
- 2 zucchini
- 1 red bell pepper
- 1 red onion
- 4 cloves garlic
- 2 tablespoons parsley
- 1 cup cherry tomatoes
Instructions
- 1
Preheat the oven to 400°F (200°C).
- 2
Rinse the quinoa under cold water and combine with 2 cups of water in a medium saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes or until the quinoa is cooked and water is absorbed. Fluff with a fork and set aside.
- 3
While quinoa is cooking, chop zucchini, red bell pepper, and red onion into bite-sized pieces. Place on a baking sheet with cherry tomatoes and 2 cloves of minced garlic. Drizzle with 1 tablespoon olive oil, 0.5 teaspoon salt, and 0.25 teaspoon black pepper. Roast in preheated oven for 25 minutes.
- 4
In a small bowl, mix lemon juice, lemon zest, remaining 2 cloves of minced garlic, 1 tablespoon olive oil, thyme, oregano, remaining salt, and remaining pepper to create a marinade.
- 5
Place cod fillets in a baking dish and pour the marinade over. Allow to marinate for 10 minutes.
- 6
After 10 minutes, bake the cod in the same oven as the vegetables for 12-15 minutes, until the fish flakes easily with a fork.
- 7
To serve, divide quinoa among four plates, top with roasted vegetables, and place a cod fillet on each portion. Garnish with fresh parsley.
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