Lean Herb-Crusted Baked Cod with Quinoa Pilaf

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

Lean Herb-Crusted Baked Cod with Quinoa Pilaf

YOUR SOLIN GENERATED RECIPE

Lean Herb-Crusted Baked Cod with Quinoa Pilaf

Savor the delicate flavors of baked cod encrusted with fresh herbs, paired with a light and fluffy quinoa pilaf accented by vibrant bell pepper, red onion, and zucchini. This dish is both lean and satisfying, perfect for a well-balanced meal any time of day.

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NUTRITION

369kcal
Protein
39.8g
Fat
9.5g
Carbs
28.1g

SERVINGS

1 serving

INGREDIENTS

6 oz Cod Fillet

1/2 cup cooked Quinoa

1/2 medium Red Bell Pepper

1/4 medium Red Onion

1/2 medium Zucchini

2 tbsp Fresh Parsley

1 tsp Olive Oil

A squeeze from 1/4 Lemon

Salt & Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Place the cod fillet on a lined baking sheet. Drizzle lightly with olive oil and season with salt, pepper, and chopped fresh parsley.

  • 3

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

  • 4

    While the cod bakes, prepare the quinoa pilaf. If not already cooked, prepare quinoa according to package instructions.

  • 5

    In a non-stick skillet, lightly sauté the chopped red bell pepper, red onion, and zucchini in a small splash of olive oil for about 3-4 minutes until tender-crisp.

  • 6

    Combine the sautéed vegetables with the cooked quinoa and add a squeeze of fresh lemon juice and additional parsley for brightness.

  • 7

    Serve the herb-crusted cod on a bed of the quinoa pilaf, and enjoy your lean, flavorful meal.

Lean Herb-Crusted Baked Cod with Quinoa Pilaf

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

Lean Herb-Crusted Baked Cod with Quinoa Pilaf

YOUR SOLIN GENERATED RECIPE

Lean Herb-Crusted Baked Cod with Quinoa Pilaf

Savor the delicate flavors of baked cod encrusted with fresh herbs, paired with a light and fluffy quinoa pilaf accented by vibrant bell pepper, red onion, and zucchini. This dish is both lean and satisfying, perfect for a well-balanced meal any time of day.

NUTRITION

369kcal
Protein
39.8g
Fat
9.5g
Carbs
28.1g

SERVINGS

1 serving

INGREDIENTS

6 oz Cod Fillet

1/2 cup cooked Quinoa

1/2 medium Red Bell Pepper

1/4 medium Red Onion

1/2 medium Zucchini

2 tbsp Fresh Parsley

1 tsp Olive Oil

A squeeze from 1/4 Lemon

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Place the cod fillet on a lined baking sheet. Drizzle lightly with olive oil and season with salt, pepper, and chopped fresh parsley.

  • 3

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

  • 4

    While the cod bakes, prepare the quinoa pilaf. If not already cooked, prepare quinoa according to package instructions.

  • 5

    In a non-stick skillet, lightly sauté the chopped red bell pepper, red onion, and zucchini in a small splash of olive oil for about 3-4 minutes until tender-crisp.

  • 6

    Combine the sautéed vegetables with the cooked quinoa and add a squeeze of fresh lemon juice and additional parsley for brightness.

  • 7

    Serve the herb-crusted cod on a bed of the quinoa pilaf, and enjoy your lean, flavorful meal.