Mediterranean Baked Cod with Quinoa

  • Servings : 4
  • Prep Time : 5m
  • Cook Time : 30m
  • Ready In : 35m

The soft, nutty Quinoa in this dish pairs perfectly with robust Mediterranean flavours for a healthy and filling meal.


  • 220g of Artisan Grains Quinoa (1 pack) or 2 packs of Artisan Grains Microwaveable Quinoa
  • 2 Litre of water or stock
  • 2 large red peppers, roughly sliced
  • 1 large red onion, sliced
  • 3 cloves of garlic, thinly sliced
  • 100 g of sundried tomatoes, roughly chopped
  • 4 cod fillets (or preferred white fish)
  • 2 tablespoons of olive oil
  • Juice of one large lemon
  • A small handful of chopped parsley
  • Salt and Pepper (to taste)


Step 1

Preheat oven to 200°C, Gas Mark 6.

Step 2

Add the peppers, tomatoes, onion, garlic and olive oil to a large bowl and mix well.

Step 3

Place each cod fillet in the centre of a piece of aluminium foil. Divide the pepper and tomato mixture evenly between them, spooning it on top of the fish.

Step 4

Drizzle with lemon juice and season with salt and pepper. Fold the aluminium foil and seal the edges to create a parcel for each fillet.

Step 5

Place the parcels on a baking tray and bake for 20 minutes or until the fish flakes apart easily with a fork.

Step 6

While the fish is baking in the oven, bring water or stock to boil in a medium saucepan.

Step 7

Add Quinoa and simmer for 10-12 minutes uncovered until a white germ appears. Drain excess water and set aside.

Step 8

If using Microwave Quinoa, follow pack instructions and microwave on high (800W) for 60 seconds.

Step 9

Fluff up the Quinoa with a fork and divide evenly between 4 plates.

Step 10

Unwrap the parcels carefully and spoon the cod and pepper mixture on top of Quinoa. Garnish with parsley.

Recipe Type:
Related Recipes:
  • Quinoa Fish Burger

    Quinoa Fish Burgers

  • Quinoa with Grilled Chicken and Beetroot

    Quinoa with Grilled Chicken

  • broccoli_pesto_quinoa

    Broccoli & Royal Quinoa Salad

Leave a Reply

Your email address will not be published. Required fields are marked *