YOUR SOLIN GENERATED RECIPE
Herb-Crusted Baked Cod with Steamed Broccoli
Savor the delicate flavors of baked cod encrusted in a light herb and whole wheat breadcrumb coating, paired with vibrant steamed broccoli. Finished with a zesty touch of olive oil and a cool nonfat Greek yogurt drizzle, this dish offers a refined, high-protein low-calorie meal that’s as visually appealing as it is nutritious.
INGREDIENTS
6.5 ounces Cod Fillet
1 cup Broccoli
2 tablespoons Whole Wheat Breadcrumbs
1 teaspoon Extra Virgin Olive Oil
3 tablespoons Nonfat Greek Yogurt
1 tablespoon Fresh Herbs
1 teaspoon Lemon Juice
PREPARATION
Preheat your oven to 400°F (200°C).
In a small bowl, combine the whole wheat breadcrumbs with finely chopped fresh herbs and lemon juice.
Pat the cod fillet dry with paper towels, then season lightly with salt and pepper.
Press the breadcrumb herb mixture onto the top of the cod fillet to form a light crust.
Place the cod on a lightly greased baking dish and drizzle with extra virgin olive oil.
Bake the cod in the preheated oven for about 12-15 minutes or until the fish flakes easily with a fork.
Meanwhile, steam the broccoli until tender yet crisp, about 5-7 minutes.
Plate the baked cod alongside the steamed broccoli and drizzle the nonfat Greek yogurt over the fish or serve it on the side as a tangy dip.
Finish with a squeeze of fresh lemon juice if desired and serve immediately.