Herb-Crusted Baked Cod with Roasted Vegetables

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

Herb-Crusted Baked Cod with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Herb-Crusted Baked Cod with Roasted Vegetables

Savor this light yet satisfying dish featuring tender baked cod encrusted with a flavorful herb and whole wheat breadcrumb mix, accompanied by a colorful medley of roasted vegetables. The herbs and olive oil enhance the natural taste of the cod while infusing the dish with aroma and a delightful crunch, perfect for a balanced meal.

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NUTRITION

332kcal
Protein
39.6g
Fat
8.9g
Carbs
21.4g

SERVINGS

1 serving

INGREDIENTS

6 oz Cod Fillet

1/2 tbsp Olive Oil

1/4 cup Whole Wheat Breadcrumbs

1/2 medium Red Bell Pepper

1/2 medium Zucchini

1/2 cup Cherry Tomatoes

1/4 medium Red Onion

1 tsp Mixed Dried Herbs

Salt & Pepper to taste

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PREPARATION

  • 1

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

  • 2

    In a small bowl, combine the whole wheat breadcrumbs, dried herbs, salt, and pepper.

  • 3

    Pat dry the cod fillet and brush lightly with half a tablespoon of olive oil on both sides.

  • 4

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

  • 5

    Chop the red bell pepper, zucchini, cherry tomatoes, and red onion into bite-sized pieces and place them on a baking tray.

  • 6

    Drizzle the remaining olive oil over the vegetables, and season with a pinch of salt and pepper. Toss to coat evenly.

  • 7

    Place the herb-crusted cod fillet in the center of the tray with the vegetables spread out around it.

  • 8

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

  • 9

    Remove from the oven and serve warm, enjoying the crispy crust and roasted veggie medley.

Herb-Crusted Baked Cod with Roasted Vegetables

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

Herb-Crusted Baked Cod with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Herb-Crusted Baked Cod with Roasted Vegetables

Savor this light yet satisfying dish featuring tender baked cod encrusted with a flavorful herb and whole wheat breadcrumb mix, accompanied by a colorful medley of roasted vegetables. The herbs and olive oil enhance the natural taste of the cod while infusing the dish with aroma and a delightful crunch, perfect for a balanced meal.

NUTRITION

332kcal
Protein
39.6g
Fat
8.9g
Carbs
21.4g

SERVINGS

1 serving

INGREDIENTS

6 oz Cod Fillet

1/2 tbsp Olive Oil

1/4 cup Whole Wheat Breadcrumbs

1/2 medium Red Bell Pepper

1/2 medium Zucchini

1/2 cup Cherry Tomatoes

1/4 medium Red Onion

1 tsp Mixed Dried Herbs

Salt & Pepper to taste

PREPARATION

  • 1

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

  • 2

    In a small bowl, combine the whole wheat breadcrumbs, dried herbs, salt, and pepper.

  • 3

    Pat dry the cod fillet and brush lightly with half a tablespoon of olive oil on both sides.

  • 4

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

  • 5

    Chop the red bell pepper, zucchini, cherry tomatoes, and red onion into bite-sized pieces and place them on a baking tray.

  • 6

    Drizzle the remaining olive oil over the vegetables, and season with a pinch of salt and pepper. Toss to coat evenly.

  • 7

    Place the herb-crusted cod fillet in the center of the tray with the vegetables spread out around it.

  • 8

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

  • 9

    Remove from the oven and serve warm, enjoying the crispy crust and roasted veggie medley.