Herb-Crusted Lemon Garlic Baked Cod

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

Herb-Crusted Lemon Garlic Baked Cod

YOUR SOLIN GENERATED RECIPE

Herb-Crusted Lemon Garlic Baked Cod

Savor the delicate flavors of tender cod fillet accented with a light, herb-infused crust of whole wheat panko, zesty lemon, and aromatic garlic. This beautifully balanced dish is paired with a fresh baby spinach and cherry tomato salad, offering a refreshing and vibrant complement to the savory main course.

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NUTRITION

349kcal
Protein
38.1g
Fat
6.8g
Carbs
27.8g

SERVINGS

1 serving

INGREDIENTS

6 oz Cod Fillet

1/4 cup Whole Wheat Panko Breadcrumbs

1 tsp Extra Virgin Olive Oil

1/2 Lemon (juice and zest)

1 Garlic Clove

2 Tbsp Fresh Parsley (chopped)

1 Tbsp Fresh Dill (chopped)

1 cup Baby Spinach

1/2 cup Cherry Tomatoes

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

  • 2

    In a small bowl, combine the whole wheat panko breadcrumbs, chopped parsley, chopped dill, minced garlic, lemon zest, and a light drizzle of olive oil. Mix until well combined.

  • 3

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

  • 4

    Place the cod on the prepared baking sheet and gently press the herb and breadcrumb mixture over the top of the fillet, ensuring an even coat.

  • 5

    Drizzle a little more olive oil over the cod and squeeze fresh lemon juice evenly over the fish.

  • 6

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

  • 7

    While the cod is baking, prepare the side salad by combining baby spinach and cherry tomatoes in a bowl. Toss with a pinch of salt, a drizzle of olive oil, and additional lemon juice if desired.

  • 8

    Once baked, remove the cod from the oven and plate alongside the fresh salad. Garnish with additional chopped parsley if desired and serve immediately.

Herb-Crusted Lemon Garlic Baked Cod

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

Herb-Crusted Lemon Garlic Baked Cod

YOUR SOLIN GENERATED RECIPE

Herb-Crusted Lemon Garlic Baked Cod

Savor the delicate flavors of tender cod fillet accented with a light, herb-infused crust of whole wheat panko, zesty lemon, and aromatic garlic. This beautifully balanced dish is paired with a fresh baby spinach and cherry tomato salad, offering a refreshing and vibrant complement to the savory main course.

NUTRITION

349kcal
Protein
38.1g
Fat
6.8g
Carbs
27.8g

SERVINGS

1 serving

INGREDIENTS

6 oz Cod Fillet

1/4 cup Whole Wheat Panko Breadcrumbs

1 tsp Extra Virgin Olive Oil

1/2 Lemon (juice and zest)

1 Garlic Clove

2 Tbsp Fresh Parsley (chopped)

1 Tbsp Fresh Dill (chopped)

1 cup Baby Spinach

1/2 cup Cherry Tomatoes

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

  • 2

    In a small bowl, combine the whole wheat panko breadcrumbs, chopped parsley, chopped dill, minced garlic, lemon zest, and a light drizzle of olive oil. Mix until well combined.

  • 3

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

  • 4

    Place the cod on the prepared baking sheet and gently press the herb and breadcrumb mixture over the top of the fillet, ensuring an even coat.

  • 5

    Drizzle a little more olive oil over the cod and squeeze fresh lemon juice evenly over the fish.

  • 6

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

  • 7

    While the cod is baking, prepare the side salad by combining baby spinach and cherry tomatoes in a bowl. Toss with a pinch of salt, a drizzle of olive oil, and additional lemon juice if desired.

  • 8

    Once baked, remove the cod from the oven and plate alongside the fresh salad. Garnish with additional chopped parsley if desired and serve immediately.