Baked Lemon Cod with Quinoa Tabbouleh

easy quick code recipe
  • Ali

Although I'm largely plant based I still eat a little fish especially when I'm out as trying to eat vegan and gluten free in restaurants can be really tricky here in the UK. When I eat a dish I love while out I always work to replicate it at home and this is my version of a lemon cod recipe I had recently. It would work equally well with other firm fish like haddock, pollack or hake. I have a quite a few fish recipes on the blog which will also be gluten and dairy free so if like me you're trying to eat well but restirct some foods check them out.

4 Servings


200g quinoa

600 ml vegetable stock (I use Bouillon powder)

Zest and juice 1 lemon

1 lemon sliced into rounds

4 tomatoes, diced

25g pack parsley, chopped

4 x 200g cod loins

2 tbsp cold-pressed rapeseed oil



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

For the tabbouleh, first wash the quinoa in a sieve under running water to remove any soapiness.

Cook the quinoa in the vegetable stock for 15 minutes, drain and cool. Keep an eye on it and add more liquid if it is running dry before fully cooked.

Mix the lemon juice, tomato and parsley into the cooled quinoa. Season with black pepper.

Meanwhile, place the lemon slices on a lightly greased baking tray. Mix together the rapeseed oil and lemon zest, season with black pepper and drizzle over the cod. Then place the cod on top of the lemon slices.

Bake for 15-20 minutes until just cooked through.

Serve the cod on a bed of the quinoa tabbouleh and other salad’s if required. Dress the plate with the cooked lemon slices and queeze out any juice to dress the cod.


If you like this recipe try these:


Oaty salmon cod fish cakes

Smoked haddock and pea risotto

Fish with curried leeks and sweet potato hash