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Lemon Basil Baked Cod with Garlic Quinoa
Original recipe: 4 servings · Prep: 10 min · Cook: 20 min · Total: 30 min
By PowerProteinPlates Editorial TeamPublished Apr 9, 2026 | Updated Jul 22, 2026
Mediterranean
30 mins
high-proteingluten-freeeasy-recipesmeal-prep-friendlywhole-foods
Lemon Basil Baked Cod with Garlic Quinoa with measured ingredients, 30-minute timing, 4-serving yield, and step-by-step instructions for protein-focused meals, snacks, smoothies, and meal preparation.
Prep
10 min
Cook
20 min
Total
30 min
Servings
4
Difficulty
easy
Cuisine
Mediterranean
Ingredients
Servings
4
- 4 skinless, boneless cod fillets (about 6 ounces each)
- 2 tablespoons extra virgin olive oil
- Juice and zest of 1 large lemon
- 1/4 cup fresh basil leaves, chopped
- 3 garlic cloves, minced
- 1 teaspoon dried oregano
- Salt and freshly ground black pepper, to taste
- 1 cup quinoa, rinsed
- 2 cups low-sodium vegetable broth or water
- 2 tablespoons olive oil (for quinoa)
- 2 garlic cloves, minced (for quinoa)
- Fresh basil leaves for garnish
- Lemon wedges, for serving
Instructions
-
Preheat oven to 400°F (200°C).
-
In a small bowl, whisk together the olive oil, lemon juice, lemon zest, minced garlic, chopped basil, dried oregano, salt, and pepper to create the marinade.
-
Place cod fillets in a baking dish and evenly pour the marinade over them, coating each fillet thoroughly.
-
Let the cod marinate at room temperature for 10 minutes to enhance flavor absorption.
-
Meanwhile, rinse quinoa thoroughly under cold water to remove bitterness.
-
Heat 2 tablespoons olive oil in a medium saucepan over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant, avoiding browning.
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Add the rinsed quinoa to the pan and toast it for 2-3 minutes, stirring regularly for even cooking.
-
Pour in the vegetable broth or water, bring to a boil, then reduce heat to low. Cover and simmer for 15 minutes or until quinoa is tender and liquid has been absorbed.
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Fluff the cooked quinoa with a fork and keep warm.
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Bake the marinated cod in the preheated oven for 12-15 minutes, or until the fish flakes easily with a fork.
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Remove the cod from the oven and let it rest for 2 minutes.
-
Serve the baked cod on a bed of garlic quinoa, garnished with fresh basil leaves and accompanied by lemon wedges.
Frequently Asked Questions
- Can I meal prep Lemon Basil Baked Cod with Garlic Quinoa?
- Yes. Portion it into airtight containers and keep toppings, sauces, or crunchy finishes separate when that will protect the texture.
- How can I increase the protein?
- Add a little more cod or pair the recipe with a compatible high-protein side such as Greek yogurt, eggs, tofu, beans, or lean meat depending on the recipe style.
- Can I make it lighter?
- Use measured oil, lighter dairy or sauce options, and a larger vegetable portion while keeping the main protein amount steady.
- What should I watch when swapping ingredients?
- Keep moisture, salt, and cooking time in mind because high-protein swaps can dry out or firm up faster than the original ingredient.
Storage
Cool Lemon Basil Baked Cod with Garlic Quinoa before storing, refrigerate in airtight containers for up to 4 days, keep crisp toppings or fresh garnishes separate when useful, freeze only if the main ingredients tolerate thawing well, and reheat gently with a splash of liquid or a short oven, skillet, microwave, or air-fryer warm-up that matches the recipe texture.
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