Herb-Roasted Cod with Cauliflower Rice

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

Herb-Roasted Cod with Cauliflower Rice

YOUR SOLIN GENERATED RECIPE

Herb-Roasted Cod with Cauliflower Rice

Enjoy a light yet satisfying dish featuring a succulent herb roasted cod fillet served atop a bed of flavorful cauliflower rice tossed with fresh cherry tomatoes and spinach. The zesty lemon and extra virgin olive oil elevate simple ingredients into a vibrant, aromatic dinner option.

Try 7 days free, then $12.99 / mo.

NUTRITION

338kcal
Protein
45.8g
Fat
13.4g
Carbs
10.5g

SERVINGS

1 serving

INGREDIENTS

7 ounces Cod Fillet

1 cup Cauliflower Rice

2 tsp Olive Oil

1/2 cup Cherry Tomatoes

1 cup Fresh Spinach

1 Lemon wedge

1 tbsp Mixed Fresh Herbs (Parsley and Dill)

Salt & Pepper to taste

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Place the cod fillet on a baking tray lined with parchment paper. Drizzle with olive oil, sprinkle salt, pepper, and mixed fresh herbs over the fish.

  • 3

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

  • 4

    Meanwhile, heat a non-stick skillet over medium heat. Add the cauliflower rice and stir-fry for about 3 minutes.

  • 5

    Stir in the cherry tomatoes and fresh spinach, cooking until the spinach wilts, roughly 1-2 minutes. Season lightly with salt and pepper.

  • 6

    Remove the cod from the oven. Squeeze a lemon wedge over the fish for added brightness.

  • 7

    Plate the cauliflower rice mixture and gently place the roasted cod on top. Garnish with additional herbs if desired, and serve warm.

Herb-Roasted Cod with Cauliflower Rice

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

Herb-Roasted Cod with Cauliflower Rice

YOUR SOLIN GENERATED RECIPE

Herb-Roasted Cod with Cauliflower Rice

Enjoy a light yet satisfying dish featuring a succulent herb roasted cod fillet served atop a bed of flavorful cauliflower rice tossed with fresh cherry tomatoes and spinach. The zesty lemon and extra virgin olive oil elevate simple ingredients into a vibrant, aromatic dinner option.

NUTRITION

338kcal
Protein
45.8g
Fat
13.4g
Carbs
10.5g

SERVINGS

1 serving

INGREDIENTS

7 ounces Cod Fillet

1 cup Cauliflower Rice

2 tsp Olive Oil

1/2 cup Cherry Tomatoes

1 cup Fresh Spinach

1 Lemon wedge

1 tbsp Mixed Fresh Herbs (Parsley and Dill)

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Place the cod fillet on a baking tray lined with parchment paper. Drizzle with olive oil, sprinkle salt, pepper, and mixed fresh herbs over the fish.

  • 3

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

  • 4

    Meanwhile, heat a non-stick skillet over medium heat. Add the cauliflower rice and stir-fry for about 3 minutes.

  • 5

    Stir in the cherry tomatoes and fresh spinach, cooking until the spinach wilts, roughly 1-2 minutes. Season lightly with salt and pepper.

  • 6

    Remove the cod from the oven. Squeeze a lemon wedge over the fish for added brightness.

  • 7

    Plate the cauliflower rice mixture and gently place the roasted cod on top. Garnish with additional herbs if desired, and serve warm.