Herb-Lemon Baked Cod

Flaky cod baked with a simple lemon-herb topping, served alongside quick-cooking quinoa and vibrant steamed green beans for a complete and wholesome meal.

• Prep: 10 min
• Cook: 15 min
• Total: 25 min
• Servings: 4
• Cuisine: American
• Difficulty: Easy
• Cost: $5.87/serving

Dietary

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

Tags

• healthy
• quick
• roast

Ingredients

• 1.5 pound cod fillets
• 2 tablespoon olive oil
• 1 tablespoon fresh parsley (chopped)
• 1 tablespoon dried oregano
• 0.5 teaspoon garlic powder
• 0.5 teaspoon salt
• 0.25 teaspoon black pepper
• 0.5 lemon (thinly sliced)
• 1 cup quinoa
• 2 cup water
• 1 pound green beans (trimmed)

Instructions

1. Preheat your oven to 400 degrees Fahrenheit. Line a baking sheet with parchment paper for easy cleanup. Rinse the quinoa thoroughly under cold water.
2. In a medium saucepan, combine the quinoa and 2 cups of water. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until all water is absorbed and quinoa is fluffy. Let sit for 5 minutes, then fluff with a fork.
3. While the quinoa cooks, pat the cod fillets dry with paper towels. In a small bowl, whisk together 1 tablespoon of olive oil, fresh parsley, dried oregano, garlic powder, 1/4 teaspoon salt, and 1/8 teaspoon black pepper.
4. Place the cod fillets on the prepared baking sheet. Spoon the herb mixture evenly over each fillet. Top with lemon slices.
5. Bake the cod for 12-15 minutes, or until the fish flakes easily with a fork.
6. While the cod bakes, steam the green beans. You can do this in a microwave with a splash of water for 3-5 minutes, or in a steamer basket over boiling water for 5-7 minutes, until tender-crisp. Toss the steamed green beans with the remaining 1 tablespoon of olive oil, 1/4 teaspoon salt, and 1/8 teaspoon black pepper.
7. Serve the Herb-Lemon Baked Cod immediately with the fluffy quinoa and seasoned green beans.

Notes

Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently to prevent drying out the cod.

Nutrition (per serving)

• Calories: 405
• Protein: 43.1 g
• Carbohydrates: 33.5 g
• Fat: 11.8 g
• Fiber: 5.4 g
• Sodium: 590 mg
• Saturated Fat: 1.7 g
• Sugar: 2.1 g
• Cholesterol: 76 mg