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 the delicate flavors of tender cod fillet with a refreshing lemon-herb crust, paired with a colorful medley of roasted broccoli, cherry tomatoes, and carrots, served over a bed of light, fluffy quinoa. This dish offers a bright, satisfying balance of protein and vibrant, earthy vegetables, creating a meal that is as nutritious as it is delicious.

Try 7 days free, then $12.99 / mo.

NUTRITION

400kcal
Protein
43.7g
Fat
8.3g
Carbs
41.0g

SERVINGS

1 serving

INGREDIENTS

6 oz Cod Fillet

1 cup Broccoli

5 Cherry Tomatoes

1/2 cup Carrot Slices

1 tsp Olive Oil

1/2 cup Cooked Quinoa

1 medium Lemon

1/4 tsp Garlic Powder

1 tbsp Fresh Parsley

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C).

  • 2

    In a small bowl, combine the zest and juice of the lemon, a pinch of garlic powder, and chopped fresh parsley to create a light herb mixture.

  • 3

    Pat the cod fillet dry with paper towels and brush it lightly with olive oil. Then, evenly coat the fish with the lemon-herb mixture.

  • 4

    Place the cod fillet on a lightly greased baking sheet. Arrange the broccoli, cherry tomatoes, and carrot slices around the fish. Drizzle a little extra olive oil over the vegetables and season with a pinch of garlic powder if desired.

  • 5

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

  • 6

    While the cod and vegetables are baking, prepare the quinoa if not already cooked. Warm it slightly if desired.

  • 7

    Plate the baked cod and roasted vegetables over a serving of cooked quinoa. Squeeze a bit more lemon over the top for an extra burst of freshness before serving.

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 the delicate flavors of tender cod fillet with a refreshing lemon-herb crust, paired with a colorful medley of roasted broccoli, cherry tomatoes, and carrots, served over a bed of light, fluffy quinoa. This dish offers a bright, satisfying balance of protein and vibrant, earthy vegetables, creating a meal that is as nutritious as it is delicious.

NUTRITION

400kcal
Protein
43.7g
Fat
8.3g
Carbs
41.0g

SERVINGS

1 serving

INGREDIENTS

6 oz Cod Fillet

1 cup Broccoli

5 Cherry Tomatoes

1/2 cup Carrot Slices

1 tsp Olive Oil

1/2 cup Cooked Quinoa

1 medium Lemon

1/4 tsp Garlic Powder

1 tbsp Fresh Parsley

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C).

  • 2

    In a small bowl, combine the zest and juice of the lemon, a pinch of garlic powder, and chopped fresh parsley to create a light herb mixture.

  • 3

    Pat the cod fillet dry with paper towels and brush it lightly with olive oil. Then, evenly coat the fish with the lemon-herb mixture.

  • 4

    Place the cod fillet on a lightly greased baking sheet. Arrange the broccoli, cherry tomatoes, and carrot slices around the fish. Drizzle a little extra olive oil over the vegetables and season with a pinch of garlic powder if desired.

  • 5

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

  • 6

    While the cod and vegetables are baking, prepare the quinoa if not already cooked. Warm it slightly if desired.

  • 7

    Plate the baked cod and roasted vegetables over a serving of cooked quinoa. Squeeze a bit more lemon over the top for an extra burst of freshness before serving.