Preheat the oven to 400°F (200°C).
In a small bowl, combine 2 tablespoons olive oil, lemon zest, lemon juice, minced garlic, dried parsley, dried thyme, 1/2 teaspoon salt, and 1/4 teaspoon black pepper to make the marinade.
Place the white fish fillets in a shallow dish and pour the marinade over them. Turn the fillets to coat evenly. Let them marinate for 10 minutes while preparing the vegetables.
In a separate bowl, toss the sliced zucchini, red bell pepper strips, and cherry tomatoes with 1 tablespoon olive oil, 1/4 teaspoon salt, and 1/4 teaspoon black pepper.
Arrange the marinated fish fillets on a baking sheet lined with parchment paper or lightly greased.
Spread the seasoned vegetables around the fish fillets on the baking sheet.
Bake in the preheated oven for 20-25 minutes, or until the fish flakes easily with a fork and the vegetables are tender.
While the fish and vegetables are baking, rinse the quinoa under cold water.
In a medium saucepan, bring 2 cups of water to a boil. Add the rinsed quinoa, reduce heat to low, cover, and simmer for 15 minutes or until the quinoa has absorbed all the water.
Remove the quinoa from heat and let it sit covered for 5 minutes. Fluff with a fork before serving.
Serve each fish fillet with a portion of roasted vegetables and a scoop of fluffy quinoa.