Crispy Lemon-Dill Baked Cod with Garlic Herb Quinoa

Elevate your dinner experience with this Crispy Lemon-Dill Baked Cod, a dish that marries the zest of lemon with the freshness of dill. This baked cod is golden and crispy on the outside while remaining tender and flaky within, making it a delightful centerpiece for any meal.

Paired with Garlic Herb Quinoa, this meal is not just delicious but also packed with nutrients. The quinoa absorbs the flavors of garlic and herbs, creating a satisfying bed for the cod. This recipe is a quick and healthy option for busy weeknights or when entertaining guests.

Crispy Lemon-Dill Baked Cod with Garlic Herb Quinoa

Serves: 4 Prep Time: 15 minutes Cooking Time: 20 minutes 20 minutes

Nutrition facts: 350 calories 12g fat

Rating: 5.0/5

( 1 voted )

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Ingredients

INGREDIENTS

• 4 cod fillets (6 oz each)
• 1 lemon (zested and juiced)
• 1/4 cup fresh dill (chopped)
• 1/2 cup breadcrumbs
• 1/4 cup grated Parmesan cheese
• 2 tablespoons olive oil
• Salt and pepper to taste
• 1 cup quinoa
• 2 cups vegetable broth
• 3 cloves garlic (minced)
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme

Instructions

1. Preheat your oven to 400°F (200°C).
2. In a bowl, combine breadcrumbs, Parmesan cheese, lemon zest, dill, olive oil, salt, and pepper to create the coating.
3. Pat the cod fillets dry with paper towels and place them on a baking sheet lined with parchment paper.
4. Spread the breadcrumb mixture evenly over each cod fillet, pressing gently to adhere.
5. Bake in the preheated oven for 15-20 minutes or until the cod is cooked through and the crust is golden brown.
6. Meanwhile, rinse the quinoa under cold water and drain well.
7. In a medium saucepan, combine the quinoa, vegetable broth, minced garlic, oregano, and thyme. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes or until the quinoa is fluffy and liquid is absorbed.
8. Fluff the quinoa with a fork and season with salt and pepper to taste.
9. Serve the crispy baked cod over a bed of garlic herb quinoa, garnished with additional dill and lemon wedges. Enjoy!

Notes

For a gluten-free option, substitute breadcrumbs with crushed gluten-free crackers.

For the crispiest cod, ensure your oven is fully preheated, and consider using a wire rack on top of the baking sheet to allow air circulation. If you’re looking for variations, try swapping out the dill for fresh parsley or tarragon for a different flavor profile.

Leftover cod can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently in the oven to maintain its crispy texture. The quinoa also makes a great lunch option; simply warm it up or enjoy it cold in a salad!