Lemon-Herb Crusted Baked Cod

This is an example of a meal that Solin would create to include in your personalized meal plan.

Lemon-Herb Crusted Baked Cod

YOUR SOLIN GENERATED RECIPE

Lemon-Herb Crusted Baked Cod

Enjoy a light, flavorful dish featuring tender baked cod encrusted with a zesty almond flour and herb mixture. Accented with a bright burst of lemon and fresh herbs, this dish is perfectly complemented by a simple, refreshing salad.

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NUTRITION

338kcal
Protein
37.5g
Fat
16.5g
Carbs
12.6g

SERVINGS

1 serving

INGREDIENTS

5 oz Cod Fillet

2 tbsp Almond Flour

1 tsp Olive Oil (for crust)

1 Lemon

2 tbsp Fresh Parsley

1 tbsp Fresh Dill

1 cup Mixed Greens (Arugula)

1/2 cup Cherry Tomatoes

1 tsp Olive Oil (for salad dressing)

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PREPARATION

  • 1

    Preheat the oven to 400°F.

  • 2

    Pat the cod fillet dry with a paper towel.

  • 3

    In a small bowl, mix the almond flour, chopped parsley, chopped dill, lemon zest (use a microplane to zest the lemon), salt, and pepper.

  • 4

    Drizzle 1 teaspoon of olive oil over the cod, then press the almond-herb mixture onto the top of the fillet to form a crust.

  • 5

    Place the cod on a baking sheet lined with parchment paper and bake for 12-15 minutes, or until the fish flakes easily with a fork.

  • 6

    While the cod is baking, prepare the salad by combining mixed greens and cherry tomatoes in a bowl.

  • 7

    Dress the salad with 1 teaspoon of olive oil and a squeeze of fresh lemon juice, tossing to coat evenly.

  • 8

    Plate the baked cod alongside the salad and serve immediately.

Lemon-Herb Crusted Baked Cod

This is an example of a meal that Solin would create to include in your personalized meal plan.

Lemon-Herb Crusted Baked Cod

YOUR SOLIN GENERATED RECIPE

Lemon-Herb Crusted Baked Cod

Enjoy a light, flavorful dish featuring tender baked cod encrusted with a zesty almond flour and herb mixture. Accented with a bright burst of lemon and fresh herbs, this dish is perfectly complemented by a simple, refreshing salad.

NUTRITION

338kcal
Protein
37.5g
Fat
16.5g
Carbs
12.6g

SERVINGS

1 serving

INGREDIENTS

5 oz Cod Fillet

2 tbsp Almond Flour

1 tsp Olive Oil (for crust)

1 Lemon

2 tbsp Fresh Parsley

1 tbsp Fresh Dill

1 cup Mixed Greens (Arugula)

1/2 cup Cherry Tomatoes

1 tsp Olive Oil (for salad dressing)

PREPARATION

  • 1

    Preheat the oven to 400°F.

  • 2

    Pat the cod fillet dry with a paper towel.

  • 3

    In a small bowl, mix the almond flour, chopped parsley, chopped dill, lemon zest (use a microplane to zest the lemon), salt, and pepper.

  • 4

    Drizzle 1 teaspoon of olive oil over the cod, then press the almond-herb mixture onto the top of the fillet to form a crust.

  • 5

    Place the cod on a baking sheet lined with parchment paper and bake for 12-15 minutes, or until the fish flakes easily with a fork.

  • 6

    While the cod is baking, prepare the salad by combining mixed greens and cherry tomatoes in a bowl.

  • 7

    Dress the salad with 1 teaspoon of olive oil and a squeeze of fresh lemon juice, tossing to coat evenly.

  • 8

    Plate the baked cod alongside the salad and serve immediately.