Lemon-Herb Crusted Baked Fish with Roasted Asparagus

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

Lemon-Herb Crusted Baked Fish with Roasted Asparagus

YOUR SOLIN GENERATED RECIPE

Lemon-Herb Crusted Baked Fish with Roasted Asparagus

Enjoy a light yet satisfying dish featuring a tender cod fillet encrusted with a zesty lemon-herb almond flour coating, paired with perfectly roasted asparagus. This dish delivers a harmonious blend of citrus brightness and earthy herbs with a delightful crunch, making it an ideal meal for a clean, protein-packed lunch or dinner.

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NUTRITION

340kcal
Protein
45.2g
Fat
11.7g
Carbs
12.7g

SERVINGS

1 serving

INGREDIENTS

6 oz Cod Fillet

2 tbsp Almond Flour

1 Egg White

1 tsp Olive Oil

1/2 Lemon (zest and juice)

8 spears Asparagus

2 tbsp Fresh Herbs (Parsley & Dill)

Salt & Pepper (to taste)

A pinch Garlic Powder

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PREPARATION

  • 1

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

  • 2

    In a small bowl, combine the almond flour, fresh herbs, garlic powder, salt, and pepper. Grate the zest of the lemon into the mixture.

  • 3

    In another bowl, whisk the egg white. Dip the cod fillet into the egg white, then coat evenly with the almond flour and herb mixture.

  • 4

    Place the coated cod on one side of the baking sheet. Drizzle the fish with a teaspoon of olive oil and squeeze over the juice of half a lemon.

  • 5

    Arrange the asparagus spears on the other side of the baking sheet. Lightly season with salt and pepper and drizzle with a tiny bit more olive oil if desired.

  • 6

    Bake in the preheated oven for 12-15 minutes, or until the fish flakes easily with a fork and the asparagus is tender and slightly crispy on the edges.

  • 7

    Serve immediately and enjoy your light, protein-packed meal.

Lemon-Herb Crusted Baked Fish with Roasted Asparagus

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

Lemon-Herb Crusted Baked Fish with Roasted Asparagus

YOUR SOLIN GENERATED RECIPE

Lemon-Herb Crusted Baked Fish with Roasted Asparagus

Enjoy a light yet satisfying dish featuring a tender cod fillet encrusted with a zesty lemon-herb almond flour coating, paired with perfectly roasted asparagus. This dish delivers a harmonious blend of citrus brightness and earthy herbs with a delightful crunch, making it an ideal meal for a clean, protein-packed lunch or dinner.

NUTRITION

340kcal
Protein
45.2g
Fat
11.7g
Carbs
12.7g

SERVINGS

1 serving

INGREDIENTS

6 oz Cod Fillet

2 tbsp Almond Flour

1 Egg White

1 tsp Olive Oil

1/2 Lemon (zest and juice)

8 spears Asparagus

2 tbsp Fresh Herbs (Parsley & Dill)

Salt & Pepper (to taste)

A pinch Garlic Powder

PREPARATION

  • 1

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

  • 2

    In a small bowl, combine the almond flour, fresh herbs, garlic powder, salt, and pepper. Grate the zest of the lemon into the mixture.

  • 3

    In another bowl, whisk the egg white. Dip the cod fillet into the egg white, then coat evenly with the almond flour and herb mixture.

  • 4

    Place the coated cod on one side of the baking sheet. Drizzle the fish with a teaspoon of olive oil and squeeze over the juice of half a lemon.

  • 5

    Arrange the asparagus spears on the other side of the baking sheet. Lightly season with salt and pepper and drizzle with a tiny bit more olive oil if desired.

  • 6

    Bake in the preheated oven for 12-15 minutes, or until the fish flakes easily with a fork and the asparagus is tender and slightly crispy on the edges.

  • 7

    Serve immediately and enjoy your light, protein-packed meal.