Name: Herb-Crusted Baked Cod with Roasted Vegetables
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 6 oz Cod Fillet; 1 cup sliced Zucchini; 1 cup sliced Red Bell Pepper; 1/2 cup halved Cherry Tomatoes; 1 tbsp Almond Flour; 1 tbsp Grated Parmesan Cheese; 1 tsp Olive Oil; Lemon Zest and Fresh Herbs to taste

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.

YOUR SOLIN GENERATED RECIPE

Herb-Crusted Baked Cod with Roasted Vegetables

Enjoy a delightful dish featuring a tender baked cod fillet encrusted with a light almond and parmesan herb blend, perfectly paired with a colorful medley of roasted zucchini, red bell pepper, and cherry tomatoes. This dish offers a satisfying balance of lean protein and vibrant vegetables, enhanced by a hint of lemon and fresh herbs.

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NUTRITION

Protein

38.8g

Fat

11.5g

Carbs

17.8g

SERVINGS

1 serving

INGREDIENTS

6 oz Cod Fillet

1 cup sliced Zucchini

1 cup sliced Red Bell Pepper

1/2 cup halved Cherry Tomatoes

1 tbsp Almond Flour

1 tbsp Grated Parmesan Cheese

1 tsp Olive Oil

Lemon Zest and Fresh Herbs to taste

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PREPARATION

1
Preheat your oven to 400°F (200°C).
2
In a small bowl, combine the almond flour, grated Parmesan cheese, lemon zest, and chopped fresh herbs.
3
Pat the cod fillet dry and gently press the herb mixture onto the top of the fish.
4
Place the cod on a parchment-lined baking sheet.
5
In a separate bowl, toss the sliced zucchini, red bell pepper, and cherry tomatoes with olive oil, salt, and pepper.
6
Spread the vegetables around the cod on the baking sheet.
7
Bake for 15-18 minutes until the cod flakes easily with a fork and the vegetables are tender.
8
Serve warm and enjoy your nutrient-packed, herb-crusted cod with vibrant roasted vegetables.