Zesty Crunch Garlic Lemon Cod Recipe

Introduction

This Zesty Crunch Garlic Lemon Cod recipe delivers a fresh, flavorful twist on a classic baked fish. With a crispy quinoa crust and bright lemony garlic marinade, it’s an easy dish that feels both light and satisfying. Perfect for a weeknight dinner or when you want to impress with minimal effort.

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). Line a baking dish with parchment paper.
2. Step 2: In a small bowl, mix the olive oil, minced garlic, lemon zest, lemon juice, salt, and pepper to create the marinade. Place the cod fillets in a shallow dish and pour the marinade over them. Let them marinate for 15-20 minutes.
3. Step 3: In a mixing bowl, combine the cooked quinoa, panko breadcrumbs, smoked paprika, garlic powder, melted butter or olive oil, and a pinch of salt. Stir well until the quinoa is coated evenly.
4. Step 4: Place the marinated cod fillets on the prepared baking dish. Press the quinoa mixture evenly on top of each fillet, forming a crispy crust layer.
5. Step 5: Bake in the preheated oven for 15-20 minutes or until the cod flakes easily with a fork and the crust is golden and crispy.
6. Step 6: Remove from the oven, let cool slightly, and garnish with chopped fresh parsley. Serve hot with a lemon wedge for an extra zesty touch.

Tips & Variations

• For a gluten-free option, substitute panko breadcrumbs with gluten-free breadcrumbs or crushed nuts.
• You can swap cod with other firm white fish like haddock or halibut for similar results.
• Adding a pinch of chili flakes to the quinoa crust can give the dish a subtle spicy kick.
• If you prefer a richer crust, use melted butter instead of olive oil.

Storage

Store leftover cod in an airtight container in the refrigerator for up to 2 days. Reheat gently in a low oven to maintain the crust’s crispiness or warm in a skillet over medium heat. Avoid microwaving to prevent sogginess.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare the marinade and crust ahead of time?

Yes, you can marinate the cod for up to 2 hours ahead and prepare the quinoa crust in advance. Assemble and bake just before serving for best texture.

What can I serve with this dish?

This cod pairs well with steamed vegetables, a fresh green salad, or a light grain like couscous or rice to complement the zesty, crunchy flavors.

Zesty Crunch Garlic Lemon Cod Recipe

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4.9 from 82 reviews

This Zesty Crunch Garlic Lemon Cod recipe features tender cod fillets marinated in a vibrant lemon garlic mixture and topped with a crispy quinoa and panko breadcrumb crust seasoned with smoked paprika and garlic powder. Baked to golden perfection, this dish offers a delightful combination of zesty, garlicky flavors with a satisfying crunchy texture, perfect for a nutritious and elegant dinner.

• Author: Ella
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes
• Yield: 4 servings 1x
• Category: Dinner
• Method: Baking
• Cuisine: American
• Diet: Gluten Free

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 make cleanup easier.
2. Prepare the Cod Marinade: In a small bowl, whisk together 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. Let the fillets marinate for 15-20 minutes to absorb the bright, garlicky flavors while you prepare the crust.
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 mixture is evenly coated and well combined to form the crust topping.
4. Coat the Cod: Remove the marinated cod fillets and arrange them on the prepared baking dish. Press the quinoa crust mixture firmly on top of each fillet, ensuring an even and crispy crust layer will form when baked.
5. Bake the Cod: Place the baking dish in the oven and bake for 15-20 minutes, or until the cod flakes easily with a fork and the quinoa crust turns golden brown and crisp.
6. Serve: Let the cod cool for a minute after removing from the oven. Garnish with freshly chopped parsley and serve with a lemon wedge on the side for an extra zingy touch. Enjoy warm!

Notes

• You can substitute cod with other firm white fishes like haddock or halibut.
• Ensure quinoa is cooked and cooled before mixing to prevent sogginess of the crust.
• For a dairy-free version, use olive oil instead of melted butter in the crust.
• Marinating the fish for at least 15 minutes helps infuse flavor but do not exceed 30 minutes as lemon juice can start to ‘cook’ the fish.
• Pair it with a side of steamed vegetables or a fresh salad for a balanced meal.

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