In a medium bowl, mix together the olive oil, minced garlic, lemon zest, lemon juice, and a pinch of salt and pepper.

Place the cod fillets into the marinade, cover the bowl with plastic wrap, and refrigerate for 15 to 30 minutes.

In a separate bowl, combine cooked quinoa, panko breadcrumbs, smoked paprika, and garlic powder. Drizzle in melted butter or olive oil and stir until mixed.

Pat the marinated cod fillets dry and coat them with the binding agent, such as a beaten egg or olive oil and lemon juice.

Press the quinoa mixture onto each side of the fillets, ensuring they are well-coated.

Preheat the oven to 400°F (200°C) and arrange the coated fillets on a parchment-lined baking sheet. Bake for 15 to 20 minutes.

Let the cod rest for a minute after baking, then garnish with chopped parsley and serve with lemon wedges.