Lemon-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.

Lemon-Herb Crusted Baked Cod with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Lemon-Herb Crusted Baked Cod with Roasted Vegetables

Savor a delicate fillet of cod enveloped in a zesty lemon-herb breadcrumb crust, perfectly paired with a medley of roasted seasonal vegetables. This light yet satisfying meal yields bright flavors and a balance of textures from tender fish to caramelized veggies.

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NUTRITION

437kcal
Protein
47.7g
Fat
10.3g
Carbs
40.6g

SERVINGS

1 serving

INGREDIENTS

8 oz Cod Fillet

1/4 cup Whole Wheat Breadcrumbs

1 tbsp Lemon Juice

1 tbsp Fresh Parsley, minced

1 tsp Fresh Thyme Leaves

1 cup Zucchini, sliced

1 cup Red Bell Pepper, sliced

1/2 cup Red Onion, sliced

1 tsp Olive Oil

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C). Line a baking tray with parchment paper.

  • 2

    In a shallow dish, combine the whole wheat breadcrumbs, minced fresh parsley, thyme leaves, and lemon juice. Add a drizzle of olive oil from the measured teaspoon and mix well.

  • 3

    Pat the cod fillet dry with a paper towel, then season lightly with salt and pepper if desired.

  • 4

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

  • 5

    Place the crusted cod on one side of the baking tray.

  • 6

    In a bowl, toss the sliced zucchini, red bell pepper, and red onion with a little olive oil, salt, and pepper.

  • 7

    Arrange the vegetables on the other side of the tray.

  • 8

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

  • 9

    Remove from the oven, plate the cod alongside the roasted vegetables, and garnish with an extra squeeze of lemon if desired.

Lemon-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.

Lemon-Herb Crusted Baked Cod with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Lemon-Herb Crusted Baked Cod with Roasted Vegetables

Savor a delicate fillet of cod enveloped in a zesty lemon-herb breadcrumb crust, perfectly paired with a medley of roasted seasonal vegetables. This light yet satisfying meal yields bright flavors and a balance of textures from tender fish to caramelized veggies.

NUTRITION

437kcal
Protein
47.7g
Fat
10.3g
Carbs
40.6g

SERVINGS

1 serving

INGREDIENTS

8 oz Cod Fillet

1/4 cup Whole Wheat Breadcrumbs

1 tbsp Lemon Juice

1 tbsp Fresh Parsley, minced

1 tsp Fresh Thyme Leaves

1 cup Zucchini, sliced

1 cup Red Bell Pepper, sliced

1/2 cup Red Onion, sliced

1 tsp Olive Oil

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C). Line a baking tray with parchment paper.

  • 2

    In a shallow dish, combine the whole wheat breadcrumbs, minced fresh parsley, thyme leaves, and lemon juice. Add a drizzle of olive oil from the measured teaspoon and mix well.

  • 3

    Pat the cod fillet dry with a paper towel, then season lightly with salt and pepper if desired.

  • 4

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

  • 5

    Place the crusted cod on one side of the baking tray.

  • 6

    In a bowl, toss the sliced zucchini, red bell pepper, and red onion with a little olive oil, salt, and pepper.

  • 7

    Arrange the vegetables on the other side of the tray.

  • 8

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

  • 9

    Remove from the oven, plate the cod alongside the roasted vegetables, and garnish with an extra squeeze of lemon if desired.