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 delicate herb-crusted cod fillet paired with a colorful mix of roasted vegetables. The fish is seasoned with fresh herbs and a squeeze of lemon, while the vegetables provide a delightful crunch and natural sweetness. This light, balanced dish is perfect for a healthy dinner that satisfies both your taste buds and nutritional goals.

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NUTRITION

222kcal
Protein
32.9g
Fat
6.7g
Carbs
9.7g

SERVINGS

1 serving

INGREDIENTS

6 ounces Cod Fillet

1/2 medium Red Bell Pepper

1/2 medium Zucchini

1/2 cup Cherry Tomatoes

1 teaspoon Olive Oil

1 tablespoon Lemon Juice

1/2 teaspoon Mixed Dried Herbs

Salt and Pepper to taste

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PREPARATION

  • 1

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

  • 2

    In a small bowl, combine the mixed dried herbs, a pinch of salt, and pepper.

  • 3

    Pat the cod fillet dry with a paper towel and rub the herb mixture evenly over the top of the fillet. Drizzle a little lemon juice over it.

  • 4

    Slice the red bell pepper and zucchini into bite-sized pieces. Halve the cherry tomatoes.

  • 5

    Place the vegetables on a baking sheet, drizzle with olive oil, and season with a pinch of salt and pepper. Toss to coat evenly.

  • 6

    Nestle the herb-crusted cod fillet among the vegetables on the baking sheet.

  • 7

    Bake in the preheated oven for about 12-15 minutes, or until the cod flakes easily with a fork and the vegetables are tender.

  • 8

    Remove from the oven, squeeze a bit more lemon juice on top if desired, 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 delicate herb-crusted cod fillet paired with a colorful mix of roasted vegetables. The fish is seasoned with fresh herbs and a squeeze of lemon, while the vegetables provide a delightful crunch and natural sweetness. This light, balanced dish is perfect for a healthy dinner that satisfies both your taste buds and nutritional goals.

NUTRITION

222kcal
Protein
32.9g
Fat
6.7g
Carbs
9.7g

SERVINGS

1 serving

INGREDIENTS

6 ounces Cod Fillet

1/2 medium Red Bell Pepper

1/2 medium Zucchini

1/2 cup Cherry Tomatoes

1 teaspoon Olive Oil

1 tablespoon Lemon Juice

1/2 teaspoon Mixed Dried Herbs

Salt and Pepper to taste

PREPARATION

  • 1

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

  • 2

    In a small bowl, combine the mixed dried herbs, a pinch of salt, and pepper.

  • 3

    Pat the cod fillet dry with a paper towel and rub the herb mixture evenly over the top of the fillet. Drizzle a little lemon juice over it.

  • 4

    Slice the red bell pepper and zucchini into bite-sized pieces. Halve the cherry tomatoes.

  • 5

    Place the vegetables on a baking sheet, drizzle with olive oil, and season with a pinch of salt and pepper. Toss to coat evenly.

  • 6

    Nestle the herb-crusted cod fillet among the vegetables on the baking sheet.

  • 7

    Bake in the preheated oven for about 12-15 minutes, or until the cod flakes easily with a fork and the vegetables are tender.

  • 8

    Remove from the oven, squeeze a bit more lemon juice on top if desired, and serve immediately.