Fresh Herb-Crusted Baked Fish with Lemon

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

Fresh Herb-Crusted Baked Fish with Lemon

YOUR SOLIN GENERATED RECIPE

Fresh Herb-Crusted Baked Fish with Lemon

Delight in a light and flavorful baked fish dish featuring a beautifully crisp herb crust and bright lemon accents. This dish pairs flaky, tender cod with a medley of fresh herbs and a zesty lemon finish, perfectly complemented by a side of nutty quinoa. Ideal for a balanced meal at any time of day, it’s both refreshing and satisfying.

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NUTRITION

398kcal
Protein
40.3g
Fat
11.2g
Carbs
25.8g

SERVINGS

1 serving

INGREDIENTS

1 cod fillet (7 oz/198g)

0.5 tbsp olive oil

2 tbsp fresh mixed herbs (parsley, dill, basil)

1 lemon (zest and juice)

0.5 cup cooked quinoa

Salt and Black Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C).

  • 2

    Place the cod fillet on a lined baking tray. Pat dry with a paper towel.

  • 3

    In a small bowl, mix the olive oil, chopped fresh herbs, lemon zest, and a squeeze of lemon juice. Season with salt and black pepper.

  • 4

    Brush the herb mixture evenly over the cod fillet, ensuring a light and crisp crust forms.

  • 5

    Bake the fish in the preheated oven for 12-15 minutes, or until the fish flakes easily with a fork.

  • 6

    While the fish is baking, prepare 0.5 cup of cooked quinoa if not already done.

  • 7

    To serve, plate the baked fish alongside the quinoa and garnish with a few extra herbs and a wedge of lemon.

Fresh Herb-Crusted Baked Fish with Lemon

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

Fresh Herb-Crusted Baked Fish with Lemon

YOUR SOLIN GENERATED RECIPE

Fresh Herb-Crusted Baked Fish with Lemon

Delight in a light and flavorful baked fish dish featuring a beautifully crisp herb crust and bright lemon accents. This dish pairs flaky, tender cod with a medley of fresh herbs and a zesty lemon finish, perfectly complemented by a side of nutty quinoa. Ideal for a balanced meal at any time of day, it’s both refreshing and satisfying.

NUTRITION

398kcal
Protein
40.3g
Fat
11.2g
Carbs
25.8g

SERVINGS

1 serving

INGREDIENTS

1 cod fillet (7 oz/198g)

0.5 tbsp olive oil

2 tbsp fresh mixed herbs (parsley, dill, basil)

1 lemon (zest and juice)

0.5 cup cooked quinoa

Salt and Black Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C).

  • 2

    Place the cod fillet on a lined baking tray. Pat dry with a paper towel.

  • 3

    In a small bowl, mix the olive oil, chopped fresh herbs, lemon zest, and a squeeze of lemon juice. Season with salt and black pepper.

  • 4

    Brush the herb mixture evenly over the cod fillet, ensuring a light and crisp crust forms.

  • 5

    Bake the fish in the preheated oven for 12-15 minutes, or until the fish flakes easily with a fork.

  • 6

    While the fish is baking, prepare 0.5 cup of cooked quinoa if not already done.

  • 7

    To serve, plate the baked fish alongside the quinoa and garnish with a few extra herbs and a wedge of lemon.