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Greek-Style Baked Fish
with cucumber-dill salad / quinoa

Active: 35 Total: 35

Versatile fish filets are a great go-to when you want a quick but elegant meal. Warm olives, fresh dill, and bursting tomatoes make this company-worthy without the work.



  • Quinoa - 3/4 cup
  • Stock, any type - 1 1/2 cups
Greek-Style Baked Fish:
  • Fish, cod - 1 lb (sub any firm white fish)
  • Onions, medium - 1 , thinly sliced
  • Garlic - 2 cloves , chopped
  • Lemons - 1/2 , thinly sliced
  • Dill, fresh - 2 Tbsp , roughly chopped
  • Oil, olive - 1 Tbsp + 1 Tbsp
  • Tomatoes, cherry or grape - 1 cup , left whole
  • Olives, mixed Greek - 1/2 cup , pitted and left whole (sub any olives)
  • Oregano, dried - 1 tsp
  • Foil - for baking
  • Cheese, feta (opt) - 2 oz , crumbled
Cucumber-Dill Salad:
  • Cucumbers - 12 oz , sliced
  • Dill, fresh - 1 Tbsp , chopped
  • Vinegar, red or white wine - 2 Tbsp


  1. Fish - (If prepping right before cooking, get oven heating first.) Defrost if frozen and pat dry. Season with some salt and pepper.

  2. Quinoa - (Double if making Wednesday's meal.) Combine quinoa with stock in a saucepan. Add some salt. Bring to a boil covered. Lower heat, keep covered, and cook until liquid is absorbed, 8 to 10 minutes. (Can be done up to 5 days ahead)

  3. Onions / Garlic / Lemons - Prep as directed and store separately. (Can be done up to 5 days ahead)

  4. Cucumbers / Dill (portions for fish and salad) - Prep as directed.

  5. Make Cucumber-Dill Salad - Place sliced cucumbers, dill (portion for salad), and vinegar in a serving or mixing bowl and toss to combine. Season to taste with some salt or more vinegar if you’d like. Refrigerate until ready to serve.

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  1. Heat oven to 425F / 218C degrees.

  2. Brush the bottom of a square baking dish with the first portion of olive oil. (Note: this is for 4 servings; adjust pan size if customizing.) Spread sliced onions in the bottom of the baking dish. Top with tomatoes, olives, and lemon slices.

  3. Place fish filets in the baking dish, nestling them into the vegetables. Sprinkle the tops of the fish filets with chopped garlic and oregano and drizzle with second portion of olive oil.

  4. Scatter dill (portion for fish) over top of everything, and cover the baking dish tightly with foil.

  5. Bake until fish filets are cooked through and flake easily with a fork, 12 to 15 minutes depending on thickness.

  6. If quinoa was made ahead, warm it in the microwave (remember to reserve half if doubled).

  7. Give cucumber salad a stir.

  8. Form a bed of quinoa on serving plates. Top with fish filets (discard lemon slices), tomatoes, olives, and onions and sprinkle with feta crumbles (if using). Serve with cucumber-dill salad on the side. Enjoy!



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