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Baked Lemon Herb Cod with Quinoa and Steamed Spinach

348 kcal · 18 g protein · 10 minutes · 1 servings

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Baked Lemon Herb Cod with Quinoa and Steamed Spinach

This healthy and flavorful dish features tender baked cod fillets infused with fresh lemon juice, garlic, and herbs, served alongside fluffy quinoa and vibrant steamed spinach. It's a balanced meal perfect for a nutritious lunch or dinner.

348 kcal 18 g protein 10 minutes

Ingredients

  • Cod fillet 120 g
  • Quinoa (cooked) 3/4 cup
  • Spinach (steamed) 1 cup
  • Olive oil 1 tbsp
  • Lemon juice to taste n/a
  • Garlic to taste n/a
  • Herbs (such as parsley, thyme, or dill) to taste n/a

Method

  1. Preheat the oven. Set your oven to 375°F (190°C) to preheat while you prepare the cod.
    Tip: Preheating ensures even cooking for the fish.
  2. Prepare the cod fillet. Pat the cod fillet dry with paper towels to remove excess moisture. Place it on a baking dish lined with parchment paper or lightly greased with olive oil.
    Tip: Dry fish cooks better and browns nicely.
  3. Season the cod. Drizzle 1/2 tablespoon of olive oil over the cod. Add freshly squeezed lemon juice, minced garlic, and your choice of herbs evenly on top. Season with a pinch of salt and pepper if desired.
    Tip: Distribute the seasoning evenly for balanced flavor.
  4. Bake the cod. Place the baking dish in the preheated oven. Bake the cod for about 12-15 minutes, or until the fish flakes easily with a fork and is opaque throughout.
    Tip: Check doneness early to avoid overcooking, which can dry out the fish.
  5. Prepare the quinoa. If not already cooked, rinse 1/4 cup dry quinoa under cold water. Cook it in 1/2 cup water by bringing to a boil, then simmering covered for 15 minutes until water is absorbed. Fluff with a fork.
    Tip: Cooking quinoa while the fish bakes saves time.
  6. Steam the spinach. Place 1 cup of fresh or frozen spinach in a steamer basket over boiling water. Cover and steam for 3-5 minutes until wilted but still bright green.
    Tip: Avoid over-steaming to preserve nutrients and color.
  7. Finish and plate. Drizzle the remaining 1/2 tablespoon olive oil over the cooked quinoa and steamed spinach. Serve the baked cod alongside the quinoa and spinach. Optionally, garnish with extra lemon wedges or herbs.
    Tip: Serving immediately ensures the best texture and flavor.

Pro tips

  • Use fresh lemon juice and herbs for the brightest flavor.
  • Patting fish dry before baking helps it cook evenly and prevents sogginess.