Baked lemon cod with quinoa tabbouleh recipe

18 October 2017 by
First published: 24 August 2017

Baked lemon cod with quinoa tabbouleh recipe

Dinners in need of an upgrade? This baked lemon cod with quinoa tabbouleh recipe is a healthy winner.

This easy prep, healthy dinner contains one serving of wholegrain per person, as well as being low in fat, saturated fat and salt. It’s a great way ensure you got a healthy meal without sacrificing taste.


200g quinoa
Zest and juice 1 lemon
4 tomatoes, diced
25g pack parsley, chopped
4 x 200g cod loins
2tbsp cold-pressed rapeseed oil


Preheat the oven to 200°C, gas mark 6.

For the tabbouleh, cook the quinoa in boiling water for 15 minutes, drain and cool under cold water. Mix in the lemon juice, tomato and parsley. Season with black pepper.

Meanwhile, place the cod on a lightly greased baking tray. Mix together the rapeseed oil and lemon zest, season with black pepper and drizzle over the cod. Bake for 15-20 minutes until just cooked through.

Serve the cod on a bed of the quinoa tabbouleh.

Cooking Tips

Try swapping the quinoa with bulgur wheat or couscous


For more…

Check out our Ultimate Guide to Nutrition for everything you need to know about making healthy choices every day.

This roast chicken and watercress platter is the perfect party piece!

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