Zesty Crunch Garlic Lemon Cod Recipe

Zesty Crunch Garlic Lemon Cod combines tender, flaky cod with a flavorful garlic and lemon marinade topped with a crispy quinoa crust. This dish is both light and satisfying, perfect for a quick weeknight dinner or a special meal.

Ingredients

• 4 cod fillets (about 6 oz each)
• 3 tablespoons olive oil
• 3 garlic cloves, minced
• Zest of 1 lemon
• Juice of 1 lemon
• Salt and pepper to taste
• Fresh parsley, chopped (for garnish)
• 1 cup cooked quinoa
• 1/2 cup panko breadcrumbs
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon garlic powder
• 2 tablespoons melted butter or olive oil
• Salt to taste

Instructions

1. Step 1: Preheat your oven to 400°F (200°C) and line a baking dish with parchment paper.
2. Step 2: In a small bowl, mix olive oil, minced garlic, lemon zest, lemon juice, salt, and pepper. Place the cod fillets in a shallow dish and pour the marinade over them. Let marinate for 15-20 minutes.
3. Step 3: In a mixing bowl, combine cooked quinoa, panko breadcrumbs, smoked paprika, garlic powder, melted butter or olive oil, and a pinch of salt. Stir well to coat the quinoa evenly.
4. Step 4: Place the marinated cod fillets on the prepared baking dish. Press the quinoa mixture evenly on top of each fillet to form a crust.
5. Step 5: Bake in the preheated oven for 15-20 minutes, until the cod is fully cooked and flakes easily with a fork, and the quinoa crust is golden and crispy.
6. Step 6: Remove from the oven, let cool for a minute, then garnish with chopped parsley. Serve hot with a lemon wedge for extra zest.

Tips & Variations

• For an extra crunch, toast the panko breadcrumbs lightly before mixing with quinoa.
• You can substitute cod with other firm white fish such as haddock or halibut.
• Add a pinch of cayenne pepper to the crust mixture for a hint of spice.
• Use fresh herbs like dill or cilantro instead of parsley for different flavor profiles.

Storage

Store leftover cod in an airtight container in the refrigerator for up to 2 days. Reheat gently in the oven at a low temperature to help maintain the crispy crust, or enjoy cold as leftovers in a salad.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare the quinoa crust mixture ahead of time?

Yes, you can prepare the quinoa crust mixture a few hours in advance and keep it covered in the refrigerator. Let it come to room temperature before applying to the fish.

What if I don’t have quinoa? Can I skip it?

If you don’t have quinoa, you can increase the amount of panko breadcrumbs or substitute with crushed nuts for texture. The crust might be less unique but will still be delicious.

Zesty Crunch Garlic Lemon Cod Recipe

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★★★★★

4.5 from 73 reviews

Zesty Crunch Garlic Lemon Cod features tender cod fillets marinated in a bright garlic lemon mixture, topped with a crispy quinoa and panko breadcrumb crust, baked to golden perfection. This flavorful and healthy seafood dish is quick to prepare and makes a perfect weeknight dinner.

• Author: Emma
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Baking
• Cuisine: American
• Diet: Low Fat

Ingredients

Scale 1x2x3x

For the Cod:

• 4 cod fillets (about 6 oz each)
• 3 tablespoons olive oil
• 3 garlic cloves, minced
• Zest of 1 lemon
• Juice of 1 lemon
• Salt and pepper to taste
• Fresh parsley, chopped (for garnish)

For the Crispy Quinoa Crust:

• 1 cup cooked quinoa
• 1/2 cup panko breadcrumbs
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon garlic powder
• 2 tablespoons melted butter or olive oil
• Salt to taste

Instructions

1. Preheat the Oven: Preheat your oven to 400°F (200°C). Line a baking dish with parchment paper to prevent sticking and facilitate easy cleanup.
2. Prepare the Cod Marinade: In a small bowl, combine the olive oil, minced garlic, lemon zest, lemon juice, salt, and pepper. Place the cod fillets in a shallow dish and pour the marinade over them. Allow the fillets to marinate for 15-20 minutes to absorb the flavors.
3. Make the Crispy Quinoa Crust: In a mixing bowl, combine cooked quinoa, panko breadcrumbs, smoked paprika, garlic powder, melted butter or olive oil, and a pinch of salt. Stir thoroughly until the quinoa is evenly coated and the mixture is uniform.
4. Coat the Cod: Place the marinated cod fillets onto the prepared baking dish. Press the quinoa mixture evenly on top of each fillet to form a firm crust layer.
5. Bake the Cod: Bake the cod in the preheated oven for 15-20 minutes, or until the fish flakes easily with a fork and the quinoa crust turns golden brown and crispy.
6. Serve: Remove the dish from the oven and let the cod cool for a minute. Garnish with freshly chopped parsley and serve hot with lemon wedges for an extra zesty touch.

Notes

• For best results, use fresh cod fillets that are evenly sized for uniform cooking.
• Cook quinoa ahead of time or use leftover quinoa to save preparation time.
• You can substitute butter with olive oil to keep the dish dairy-free.
• Adjust seasoning and lemon juice according to your taste preference.
• This dish pairs well with steamed vegetables or a light salad.

Keywords: cod recipe, baked cod, quinoa crust, garlic lemon fish, healthy seafood dish, crispy fish crust