Zesty Crunch Garlic Lemon Cod Recipe

Introduction

Zesty Crunch Garlic Lemon Cod is a delightful dish that combines tender, flaky cod with a crispy quinoa and panko crust infused with garlic and lemon flavors. It’s bright, flavorful, and perfect for a healthy weeknight dinner that feels special.

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, pour the marinade over them, and let them 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 until the quinoa is evenly coated.
4. Step 4: Place the marinated cod fillets on the prepared baking dish. Evenly press the quinoa mixture on top of each fillet to form a crisp crust.
5. Step 5: Bake the cod in the preheated oven for 15-20 minutes, until cooked through and flaky, and the quinoa crust is golden and crispy.
6. Step 6: Remove from the oven, let cool for a minute, then garnish with chopped fresh parsley. Serve hot with a lemon wedge for extra zest.

Tips & Variations

• For extra crunch, toast the quinoa and panko mixture lightly in a pan before applying it to the fish.
• Swap cod for any firm white fish like haddock or halibut.
• Add a pinch of cayenne pepper to the crust mix for a subtle spicy kick.
• Use lime zest and juice instead of lemon for a different citrus twist.

Storage

Store leftover cod in an airtight container in the refrigerator for up to 2 days. Reheat gently in a low oven or microwave to keep the crust crispy. Avoid reheating too long as the fish can dry out.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I prepare this dish ahead of time?

You can marinate the cod and prepare the quinoa crust mixture a few hours ahead, but it’s best to assemble and bake just before serving to keep the crust crisp.

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

If you don’t have quinoa, you can increase the panko breadcrumbs for the crust or try crushed nuts like almonds for a different texture.

Zesty Crunch Garlic Lemon Cod Recipe

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★★★★★

4.5 from 694 reviews

This Zesty Crunch Garlic Lemon Cod features tender cod fillets marinated in a bright garlic and lemon mixture, topped with a crispy quinoa and panko breadcrumb crust infused with smoked paprika and garlic powder. Baked to perfection, this dish offers a delightful combination of fresh, zesty flavors and satisfying crunch, making it a healthy and flavorful seafood option perfect for weeknight dinners or special occasions.

• Author: Victoria
• Prep Time: 25 minutes
• Cook Time: 15-20 minutes
• Total Time: 40-45 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 ensure easy cleanup.
2. Prepare the Cod Marinade: In a small bowl, mix 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 fish to marinate for about 15-20 minutes to absorb the fresh, zesty flavors.
3. Make the Crispy Quinoa Crust: 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 thoroughly until the ingredients are well combined and the quinoa is evenly coated, forming a flavorful crust mixture.
4. Coat the Cod: Take the marinated cod fillets and place them on the prepared baking dish. Evenly press the quinoa mixture on top of each fillet, creating a compact, crispy crust that will bake to golden perfection.
5. Bake the Cod: Place the baking dish in the preheated oven and bake for 15-20 minutes, or until the cod is cooked through, flakes easily with a fork, and the quinoa crust turns golden brown and crispy.
6. Serve: Remove the cod from the oven and let it cool slightly for a minute. Garnish with freshly chopped parsley and serve hot with a lemon wedge on the side to add an extra zesty kick.

Notes

• Use fresh cod fillets for the best texture and flavor.
• Cook quinoa ahead of time and let it cool to prevent sogginess in the crust.
• You can substitute panko breadcrumbs with gluten-free breadcrumbs for a gluten-free version.
• Adjust the amount of lemon and garlic according to your taste preference.
• Serve with a simple salad or steamed vegetables to keep the meal light and balanced.
• Leftover baked cod can be refrigerated and enjoyed within 2 days.

Keywords: Garlic lemon cod, baked cod recipe, quinoa crust fish, crispy baked cod, healthy seafood dinner, smoked paprika cod