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

Enjoy a light yet flavorful dinner featuring a tender, herb-crusted cod fillet paired with a colorful medley of roasted vegetables. The delicate crunch of whole wheat breadcrumbs infused with aromatic herbs enhances the mild cod, while a drizzle of olive oil and a hint of lemon zest elevate the dish with bright, fresh notes.

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NUTRITION

367kcal
Protein
39g
Fat
12g
Carbs
26.7g

SERVINGS

1 serving

INGREDIENTS

6 ounces Cod Fillet

1 cup Mixed Vegetables (Broccoli, Zucchini, Red Bell Pepper)

2 teaspoons Extra Virgin Olive Oil

2 tablespoons Whole Wheat Breadcrumbs

Pinch of Mixed Dried Herbs & Spices

1 teaspoon Lemon Zest

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PREPARATION

  • 1

    Preheat your oven to 400°F and line a baking sheet with parchment paper or foil.

  • 2

    Pat the cod fillet dry with paper towels. In a small bowl, combine the whole wheat breadcrumbs with the mixed dried herbs and lemon zest.

  • 3

    Lightly drizzle 1 teaspoon of olive oil over the cod fillet and then press the breadcrumb mixture onto the fish to create an even herb crust.

  • 4

    Place the cod on the prepared baking sheet. In a separate bowl, toss the mixed vegetables with the remaining olive oil, a pinch of salt, and extra herbs if desired.

  • 5

    Arrange the vegetables around the cod on the baking sheet.

  • 6

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

  • 7

    Serve immediately, enjoying the delicate flavors and satisfying textures of this light, nutritious meal.

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

Enjoy a light yet flavorful dinner featuring a tender, herb-crusted cod fillet paired with a colorful medley of roasted vegetables. The delicate crunch of whole wheat breadcrumbs infused with aromatic herbs enhances the mild cod, while a drizzle of olive oil and a hint of lemon zest elevate the dish with bright, fresh notes.

NUTRITION

367kcal
Protein
39g
Fat
12g
Carbs
26.7g

SERVINGS

1 serving

INGREDIENTS

6 ounces Cod Fillet

1 cup Mixed Vegetables (Broccoli, Zucchini, Red Bell Pepper)

2 teaspoons Extra Virgin Olive Oil

2 tablespoons Whole Wheat Breadcrumbs

Pinch of Mixed Dried Herbs & Spices

1 teaspoon Lemon Zest

PREPARATION

  • 1

    Preheat your oven to 400°F and line a baking sheet with parchment paper or foil.

  • 2

    Pat the cod fillet dry with paper towels. In a small bowl, combine the whole wheat breadcrumbs with the mixed dried herbs and lemon zest.

  • 3

    Lightly drizzle 1 teaspoon of olive oil over the cod fillet and then press the breadcrumb mixture onto the fish to create an even herb crust.

  • 4

    Place the cod on the prepared baking sheet. In a separate bowl, toss the mixed vegetables with the remaining olive oil, a pinch of salt, and extra herbs if desired.

  • 5

    Arrange the vegetables around the cod on the baking sheet.

  • 6

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

  • 7

    Serve immediately, enjoying the delicate flavors and satisfying textures of this light, nutritious meal.