Herb-Crusted Baked Cod with Lemon

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

Herb-Crusted Baked Cod with Lemon

YOUR SOLIN GENERATED RECIPE

Herb-Crusted Baked Cod with Lemon

Enjoy a light yet satisfying dish featuring tender baked cod with a crisp herb and panko crust, accented by the bright zest and juice of fresh lemon. Paired with a side of fluffy quinoa and a bed of lightly steamed spinach, this meal delivers delightful textures and refreshing flavors, perfect for a balanced dinner.

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NUTRITION

377kcal
Protein
36.4g
Fat
12.2g
Carbs
30.5g

SERVINGS

1 serving

INGREDIENTS

6 oz Cod Fillet

1 tsp Olive Oil (for seasoning cod)

1/4 cup Panko Breadcrumbs

2 tbsp Fresh Herbs (Parsley & Dill)

1/2 Lemon (zest and juice)

1/2 cup Cooked Quinoa

1 tsp Olive Oil (for quinoa)

1 cup Spinach

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PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Pat the cod fillet dry with a paper towel. Place it in a baking dish and drizzle with 1 tsp olive oil.

  • 3

    In a small bowl, mix the panko breadcrumbs with the chopped parsley and dill, and add the zest of half a lemon. Season with a pinch of salt and pepper.

  • 4

    Press the herb and breadcrumb mixture onto the top of the cod fillet to form a crust.

  • 5

    Drizzle a little extra lemon juice over the fish.

  • 6

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

  • 7

    Meanwhile, combine the cooked quinoa with 1 tsp olive oil and a squeeze of lemon juice. Stir to incorporate.

  • 8

    Lightly steam the spinach just until wilted.

  • 9

    Plate the baked cod alongside the quinoa and spinach. Serve immediately, garnished with a wedge of lemon if desired.

Herb-Crusted Baked Cod with Lemon

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

Herb-Crusted Baked Cod with Lemon

YOUR SOLIN GENERATED RECIPE

Herb-Crusted Baked Cod with Lemon

Enjoy a light yet satisfying dish featuring tender baked cod with a crisp herb and panko crust, accented by the bright zest and juice of fresh lemon. Paired with a side of fluffy quinoa and a bed of lightly steamed spinach, this meal delivers delightful textures and refreshing flavors, perfect for a balanced dinner.

NUTRITION

377kcal
Protein
36.4g
Fat
12.2g
Carbs
30.5g

SERVINGS

1 serving

INGREDIENTS

6 oz Cod Fillet

1 tsp Olive Oil (for seasoning cod)

1/4 cup Panko Breadcrumbs

2 tbsp Fresh Herbs (Parsley & Dill)

1/2 Lemon (zest and juice)

1/2 cup Cooked Quinoa

1 tsp Olive Oil (for quinoa)

1 cup Spinach

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Pat the cod fillet dry with a paper towel. Place it in a baking dish and drizzle with 1 tsp olive oil.

  • 3

    In a small bowl, mix the panko breadcrumbs with the chopped parsley and dill, and add the zest of half a lemon. Season with a pinch of salt and pepper.

  • 4

    Press the herb and breadcrumb mixture onto the top of the cod fillet to form a crust.

  • 5

    Drizzle a little extra lemon juice over the fish.

  • 6

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

  • 7

    Meanwhile, combine the cooked quinoa with 1 tsp olive oil and a squeeze of lemon juice. Stir to incorporate.

  • 8

    Lightly steam the spinach just until wilted.

  • 9

    Plate the baked cod alongside the quinoa and spinach. Serve immediately, garnished with a wedge of lemon if desired.