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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.

Ingredients

Scale

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

Find it online: https://victoriablair.com/zesty-crunch-garlic-lemon-cod-recipe/