Lemon Herb Baked Cod with Roasted Broccoli & Quinoa
Prep 20 min · Cook 30 min · Serves 4 · medium
A delicious and nutritious GLP-1 friendly dinner featuring flaky baked cod, roasted broccoli, and fluffy quinoa. The bright lemon and herb flavors make this meal feel indulgent while keeping it light and diabetes-friendly.
Ingredients
- 1.5 lbs cod fillets, about 4 fillets
- 4 cups broccoli florets, fresh or frozen
- 1 cup quinoa, dry, uncooked
- 2 tbsp lemon juice, freshly squeezed
- 2 tbsp olive oil, divided
- 3 cloves garlic, minced
- 1 tsp dried oregano
- 1 tsp dried basil
- 1/2 tsp salt
- 1/4 tsp black pepper
Instructions
- 1
Preheat oven to 400°F. Line a baking sheet with parchment paper.
- 2
In a small bowl, combine 1 tbsp olive oil, lemon juice, garlic, oregano, basil, salt, and pepper. Add cod fillets and coat evenly with the marinade.
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