YOUR SOLIN GENERATED RECIPE
Baked Herb-Crusted Cod with Roasted Sweet Potatoes and Asparagus
Enjoy a light yet satisfying dinner featuring a tender, oven-baked cod fillet encrusted with fragrant herbs, paired with roasted sweet potatoes and crisp asparagus spears. This meal is perfectly balanced, offering a delightful combination of textures and flavors while keeping within your targeted protein and calorie goals.
INGREDIENTS
7 oz Cod Fillet
1 medium Sweet Potato
1.5 cups Asparagus
1 tbsp Olive Oil
2 tbsp Mixed Fresh Herbs (chopped)
1 tbsp Lemon Juice
Salt & Pepper to taste
PREPARATION
Preheat your oven to 400°F (200°C).
Line a baking sheet with parchment paper and lightly drizzle with olive oil.
Place the cod fillet on the baking sheet. In a small bowl, combine the chopped fresh herbs, lemon juice, salt, and pepper. Rub the herb mixture evenly over the cod for an aromatic crust.
Peel and cube the sweet potato into 1-inch pieces. Toss with a drizzle of olive oil, salt, and pepper, and spread evenly on another baking sheet.
Trim the asparagus by snapping off the woody ends. Place them on a baking tray, drizzle with a little olive oil, and season with salt and pepper.
Place both trays in the preheated oven. Roast the sweet potatoes for about 25-30 minutes until tender and slightly caramelized, stirring halfway through.
Bake the cod and asparagus for about 12-15 minutes, until the cod is opaque and flakes easily with a fork, and the asparagus is tender yet crisp.
Plate the herb-crusted cod with a serving of roasted sweet potatoes and asparagus. Enjoy your balanced, light, and nutritious dinner.