Herb-Crusted Baked Cod

Flaky cod fillets topped with a savory herb and panko crust, baked alongside tender asparagus and served with fluffy quinoa.

• Prep: 10 min
• Cook: 15 min
• Total: 25 min
• Servings: 5
• Cuisine: Mediterranean
• Difficulty: Easy
• Cost: $7.41/serving

Dietary

• Dairy-Free
• Nut-Free
• Soy-Free
• Egg-Free
• Pescatarian
• Low-Sugar
• High-Protein

Tags

• quick
• healthy
• bake
• budget-friendly
• savory
• fresh

Ingredients

• 1.5 pound cod fillets (skinless)
• 1.5 pound asparagus spears (trimmed)
• 1.5 cup quinoa (uncooked)
• 0.5 cup panko breadcrumbs
• 0.25 cup fresh parsley (chopped)
• 0.5 teaspoon dried oregano
• 0.5 teaspoon garlic powder
• 1 lemon (juiced, plus wedges for serving)
• 2 tablespoon olive oil
• 0.5 teaspoon salt
• 0.25 teaspoon black pepper

Instructions

1. Cook the quinoa according to package directions.
2. Preheat your oven to 400°F.
3. In a small bowl, combine the panko breadcrumbs, fresh parsley, dried oregano, garlic powder, 1/4 teaspoon of the salt, and 1/8 teaspoon of the black pepper. Drizzle with 1 tablespoon of the olive oil and mix well.
4. Pat the cod fillets dry. Place them on a parchment-lined baking sheet. Drizzle with 1 tablespoon of the lemon juice, then gently press the herb-breadcrumb mixture onto the top of each fillet.
5. On the same baking sheet, toss the asparagus spears with the remaining 1 tablespoon olive oil, 1/4 teaspoon salt, and 1/8 teaspoon black pepper.
6. Bake for 12 to 15 minutes, or until the cod is flaky and opaque, and the asparagus is tender-crisp.
7. Serve the herb-crusted cod with roasted asparagus and cooked quinoa. Garnish with fresh lemon wedges.

Notes

Ensure the cod is patted very dry to help the herb crust adhere better.

Nutrition (per serving)

• Calories: 485
• Protein: 39 g
• Carbohydrates: 47 g
• Fat: 15 g
• Fiber: 6 g
• Sodium: 590 mg
• Saturated Fat: 2.5 g
• Sugar: 3 g
• Cholesterol: 75 mg