Herb-Crusted Baked Cod with Roasted Asparagus

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

Herb-Crusted Baked Cod with Roasted Asparagus

YOUR SOLIN GENERATED RECIPE

Herb-Crusted Baked Cod with Roasted Asparagus

Enjoy a light yet satisfying dish featuring tender baked cod encrusted in a medley of fresh herbs and a hint of crunchy panko, paired with vibrant roasted asparagus drizzled in olive oil. The dish is elegantly balanced with a subtle citrus note from lemon zest, perfect for a healthy dinner that delights the senses.

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NUTRITION

357kcal
Protein
36g
Fat
20.2g
Carbs
11g

SERVINGS

1 serving

INGREDIENTS

6 oz Cod Fillet

8 Asparagus Spears

1 tsp Olive Oil (for cod)

1 tbsp Olive Oil (for asparagus)

1 tbsp Panko Breadcrumbs

Fresh Herbs & Lemon Zest

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PREPARATION

  • 1

    Preheat the oven to 400°F.

  • 2

    Place the cod fillet on a parchment-lined baking sheet. Brush the top lightly with 1 teaspoon of olive oil.

  • 3

    In a small bowl, combine panko breadcrumbs, chopped fresh herbs (such as parsley and dill), and lemon zest. Sprinkle this herb-crust evenly over the top of the cod.

  • 4

    Arrange the asparagus spears on another baking sheet. Drizzle with 1 tablespoon olive oil and season with a pinch of salt and pepper.

  • 5

    Place both baking sheets in the oven. Bake the cod for about 12-15 minutes until the fish flakes easily with a fork, and roast the asparagus for 10-12 minutes until tender and slightly crisp.

  • 6

    Remove from the oven, plate the cod alongside the asparagus, and serve immediately.

Herb-Crusted Baked Cod with Roasted Asparagus

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

Herb-Crusted Baked Cod with Roasted Asparagus

YOUR SOLIN GENERATED RECIPE

Herb-Crusted Baked Cod with Roasted Asparagus

Enjoy a light yet satisfying dish featuring tender baked cod encrusted in a medley of fresh herbs and a hint of crunchy panko, paired with vibrant roasted asparagus drizzled in olive oil. The dish is elegantly balanced with a subtle citrus note from lemon zest, perfect for a healthy dinner that delights the senses.

NUTRITION

357kcal
Protein
36g
Fat
20.2g
Carbs
11g

SERVINGS

1 serving

INGREDIENTS

6 oz Cod Fillet

8 Asparagus Spears

1 tsp Olive Oil (for cod)

1 tbsp Olive Oil (for asparagus)

1 tbsp Panko Breadcrumbs

Fresh Herbs & Lemon Zest

PREPARATION

  • 1

    Preheat the oven to 400°F.

  • 2

    Place the cod fillet on a parchment-lined baking sheet. Brush the top lightly with 1 teaspoon of olive oil.

  • 3

    In a small bowl, combine panko breadcrumbs, chopped fresh herbs (such as parsley and dill), and lemon zest. Sprinkle this herb-crust evenly over the top of the cod.

  • 4

    Arrange the asparagus spears on another baking sheet. Drizzle with 1 tablespoon olive oil and season with a pinch of salt and pepper.

  • 5

    Place both baking sheets in the oven. Bake the cod for about 12-15 minutes until the fish flakes easily with a fork, and roast the asparagus for 10-12 minutes until tender and slightly crisp.

  • 6

    Remove from the oven, plate the cod alongside the asparagus, and serve immediately.