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Mediterranean Baked Cod with Lemon-Herb Quinoa and Garlic Roasted Broccoli

Mediterranean Baked Cod with Lemon-Herb Quinoa and Garlic Roasted Broccoli

Dinner
Prep Time
15min
Cook Time
30min
Servings
2
Calories
485
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Chef's Note

For extra flavor, you can add a sprinkle of crumbled feta cheese over the finished dish just before serving. The salty tang of the cheese complements the Mediterranean flavors beautifully.

Tags
seafood
mediterranean
cod
quinoa
broccoli
healthy
gluten-free
high-protein
Ingredients

  • 2 6-oz cod fillets

  • 3 cups broccoli florets

  • 3/4 cup quinoa

  • 1 1/2 cups vegetable broth

  • 1 cup cherry tomatoes

  • 1/4 cup kalamata olives

  • 1 whole lemon

  • 4 cloves garlic cloves

  • 1/4 cup fresh parsley

  • 2 tablespoons fresh dill

  • 3 tablespoons olive oil

  • 1 teaspoon dried oregano

Instructions
  • 1

    Preheat oven to 425°F (220°C) and line two baking sheets with parchment paper.

  • 2

    Rinse 3/4 cup quinoa under cold water. In a medium saucepan, combine quinoa with 1 1/2 cups vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes until liquid is absorbed and quinoa is tender.

  • 3

    While quinoa cooks, wash and cut broccoli into florets. Peel and mince 3 garlic cloves. Toss broccoli with 2 tablespoons olive oil, 2 minced garlic cloves, salt, and pepper on one of the prepared baking sheets.

  • 4

    Place the broccoli in the oven and roast for 20 minutes, tossing halfway through, until edges are crispy and broccoli is tender.

  • 5

    Pat the 2 cod fillets dry with paper towels and place on the second baking sheet. Drizzle with 1 tablespoon olive oil and season with salt, pepper, and 1 teaspoon dried oregano.

  • 6

    Slice 1/2 of the lemon into thin rounds and place on top of the cod. Halve 1 cup cherry tomatoes and scatter around the fish along with 1/4 cup pitted kalamata olives.

  • 7

    Place the cod in the oven and bake for 12-15 minutes, until fish flakes easily with a fork.

  • 8

    While fish bakes, chop 1/4 cup fresh parsley and 2 tablespoons fresh dill. Mince the remaining garlic clove. Juice the remaining 1/2 lemon.

  • 9

    When quinoa is done, fluff with a fork and stir in the chopped herbs, minced garlic clove, and 2 tablespoons of lemon juice. Season with salt and pepper to taste.

  • 10

    Serve the baked cod over the lemon-herb quinoa with garlic roasted broccoli on the side.

Nutrition Information (per serving)
485
Calories
32g
Protein
45g
Carbs
18g
Fat
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