Preheat the oven to 200°C. Line a baking sheet with parchment paper.

In a small bowl, combine the breadcrumbs, Parmesan cheese, chopped parsley, dried thyme, and lemon zest. Mix well.

Place the cod fillet on the prepared baking sheet. Brush the top with a portion of olive oil, then press the breadcrumb mixture onto the fish to form an even crust.

Bake the cod in the preheated oven for approximately 12-15 minutes, or until the crust is golden brown and the fish is cooked through.

While the fish is baking, rinse the quinoa under cold water. In a saucepan, heat a drizzle of olive oil over medium heat. Add the quinoa and toast lightly for a couple of minutes.

Pour in the vegetable stock and bring to a boil. Reduce the heat to low, cover, and simmer for about 12-15 minutes, or until the quinoa is tender and the liquid is absorbed.

In the last few minutes of cooking, add the cherry tomatoes and fresh spinach to the quinoa. Stir gently until the spinach is wilted and the tomatoes are slightly softened.

Season the quinoa pilaf with salt and pepper to taste.

Serve the herb-crusted cod on a bed of quinoa pilaf, garnished with a wedge of lemon if desired.