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.

Herb-Crusted Baked Cod with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Herb-Crusted Baked Cod with Roasted Vegetables

Savor a beautifully baked cod fillet encrusted with a flavorful blend of herbs and panko, paired with a vibrant medley of roasted broccoli, cherry tomatoes, and zucchini. This dish offers a delightful crunch and an explosion of garden-fresh flavors, all while keeping your macros in check.

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NUTRITION

383kcal
Protein
43.7g
Fat
7.9g
Carbs
34.4g

SERVINGS

1 serving

INGREDIENTS

6 oz Cod Fillet

1 cup Broccoli

0.5 cup Cherry Tomatoes

0.5 cup Zucchini

2 tsp Olive Oil

0.25 cup Panko Breadcrumbs

2 Tbsp Fresh Herbs (Parsley, Dill, Thyme)

Salt and Pepper to taste

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PREPARATION

  • 1

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

  • 2

    Place the cod fillet on a lightly greased baking sheet lined with parchment paper.

  • 3

    In a small bowl, mix the panko breadcrumbs with the finely chopped fresh herbs, a pinch of salt, and pepper.

  • 4

    Lightly brush the cod with a bit of olive oil, then press the herb and panko mixture onto the top of the fillet to form a crust.

  • 5

    On a separate baking tray, toss the broccoli, cherry tomatoes, and zucchini with the remaining olive oil, salt, and pepper.

  • 6

    Place both trays in the oven. Bake the cod for about 12-15 minutes, or until the fish is opaque and flakes easily with a fork.

  • 7

    Roast the vegetables for 15-18 minutes, stirring halfway through to ensure even cooking.

  • 8

    Plate the cod alongside a generous serving of roasted vegetables and serve immediately.

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.

Herb-Crusted Baked Cod with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Herb-Crusted Baked Cod with Roasted Vegetables

Savor a beautifully baked cod fillet encrusted with a flavorful blend of herbs and panko, paired with a vibrant medley of roasted broccoli, cherry tomatoes, and zucchini. This dish offers a delightful crunch and an explosion of garden-fresh flavors, all while keeping your macros in check.

NUTRITION

383kcal
Protein
43.7g
Fat
7.9g
Carbs
34.4g

SERVINGS

1 serving

INGREDIENTS

6 oz Cod Fillet

1 cup Broccoli

0.5 cup Cherry Tomatoes

0.5 cup Zucchini

2 tsp Olive Oil

0.25 cup Panko Breadcrumbs

2 Tbsp Fresh Herbs (Parsley, Dill, Thyme)

Salt and Pepper to taste

PREPARATION

  • 1

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

  • 2

    Place the cod fillet on a lightly greased baking sheet lined with parchment paper.

  • 3

    In a small bowl, mix the panko breadcrumbs with the finely chopped fresh herbs, a pinch of salt, and pepper.

  • 4

    Lightly brush the cod with a bit of olive oil, then press the herb and panko mixture onto the top of the fillet to form a crust.

  • 5

    On a separate baking tray, toss the broccoli, cherry tomatoes, and zucchini with the remaining olive oil, salt, and pepper.

  • 6

    Place both trays in the oven. Bake the cod for about 12-15 minutes, or until the fish is opaque and flakes easily with a fork.

  • 7

    Roast the vegetables for 15-18 minutes, stirring halfway through to ensure even cooking.

  • 8

    Plate the cod alongside a generous serving of roasted vegetables and serve immediately.