Herb-Crusted Lemon Garlic Baked Cod with Quinoa

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

Herb-Crusted Lemon Garlic Baked Cod with Quinoa

YOUR SOLIN GENERATED RECIPE

Herb-Crusted Lemon Garlic Baked Cod with Quinoa

Savor the bright flavors of zesty lemon and fresh garlic infused into a tender, herb-crusted cod fillet, perfectly paired with a side of fluffy quinoa for a balanced and satisfying meal.

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NUTRITION

362kcal
Protein
42.4g
Fat
9.1g
Carbs
32.9g

SERVINGS

1 serving

INGREDIENTS

6 oz Cod Fillet

1 tsp Olive Oil

2 tbsp Panko Breadcrumbs

Juice and zest from 1/2 Lemon

1 clove Garlic

3 tbsp Mixed Fresh Herbs (Parsley, Dill, Thyme)

Salt & Pepper to taste

1/2 cup Cooked Quinoa

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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 olive oil, lemon juice and zest, minced garlic, and mixed fresh herbs. Add salt and pepper to taste.

  • 3

    Place the cod fillet on the prepared baking sheet. Spoon the herb mixture evenly over the fish, then sprinkle the panko breadcrumbs on top, pressing lightly to adhere.

  • 4

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

  • 5

    While the cod bakes, prepare the cooked quinoa if it isn't ready. Warm it through if necessary.

  • 6

    Plate the baked cod alongside the quinoa. Garnish with an extra squeeze of lemon if desired, and serve immediately.

Herb-Crusted Lemon Garlic Baked Cod with Quinoa

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

Herb-Crusted Lemon Garlic Baked Cod with Quinoa

YOUR SOLIN GENERATED RECIPE

Herb-Crusted Lemon Garlic Baked Cod with Quinoa

Savor the bright flavors of zesty lemon and fresh garlic infused into a tender, herb-crusted cod fillet, perfectly paired with a side of fluffy quinoa for a balanced and satisfying meal.

NUTRITION

362kcal
Protein
42.4g
Fat
9.1g
Carbs
32.9g

SERVINGS

1 serving

INGREDIENTS

6 oz Cod Fillet

1 tsp Olive Oil

2 tbsp Panko Breadcrumbs

Juice and zest from 1/2 Lemon

1 clove Garlic

3 tbsp Mixed Fresh Herbs (Parsley, Dill, Thyme)

Salt & Pepper to taste

1/2 cup Cooked Quinoa

PREPARATION

  • 1

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

  • 2

    In a small bowl, combine olive oil, lemon juice and zest, minced garlic, and mixed fresh herbs. Add salt and pepper to taste.

  • 3

    Place the cod fillet on the prepared baking sheet. Spoon the herb mixture evenly over the fish, then sprinkle the panko breadcrumbs on top, pressing lightly to adhere.

  • 4

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

  • 5

    While the cod bakes, prepare the cooked quinoa if it isn't ready. Warm it through if necessary.

  • 6

    Plate the baked cod alongside the quinoa. Garnish with an extra squeeze of lemon if desired, and serve immediately.