Gentle Baked Cod with Herbed Quinoa

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

Gentle Baked Cod with Herbed Quinoa

YOUR SOLIN GENERATED RECIPE

Gentle Baked Cod with Herbed Quinoa

Savor the delicate flavors of lightly seasoned baked cod paired with a fragrant bed of herbed quinoa. This dish marries the subtle taste of flaky cod with the nutty texture of quinoa, enhanced by a drizzle of olive oil and a squeeze of fresh lemon, making it a perfect balanced meal for any time of the day.

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NUTRITION

326kcal
Protein
37.3g
Fat
8.1g
Carbs
27.8g

SERVINGS

1 serving

INGREDIENTS

6 ounces Cod Fillet (approx. 170g)

0.75 cup Cooked Quinoa (approx. 130g)

1 teaspoon Extra Virgin Olive Oil (approx. 5g)

2 medium Lemon wedges (approx. 20g total)

2 tablespoons Fresh Parsley

1 teaspoon Fresh Thyme

Salt and Black Pepper to taste

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PREPARATION

  • 1

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

  • 2

    Place the cod fillet on a baking tray lined with parchment paper. Drizzle it with the extra virgin olive oil and season with salt and black pepper.

  • 3

    Squeeze half of the lemon over the cod for a fresh citrus note.

  • 4

    Bake the cod in the preheated oven for about 12-15 minutes until it flakes easily with a fork.

  • 5

    In the meantime, gently fluff the pre-cooked quinoa in a bowl and mix with chopped fresh parsley and thyme. Add a squeeze of the remaining lemon juice and a pinch of salt and pepper.

  • 6

    Once the cod is baked, serve it over or alongside the herbed quinoa, garnishing with extra parsley if desired.

Gentle Baked Cod with Herbed Quinoa

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

Gentle Baked Cod with Herbed Quinoa

YOUR SOLIN GENERATED RECIPE

Gentle Baked Cod with Herbed Quinoa

Savor the delicate flavors of lightly seasoned baked cod paired with a fragrant bed of herbed quinoa. This dish marries the subtle taste of flaky cod with the nutty texture of quinoa, enhanced by a drizzle of olive oil and a squeeze of fresh lemon, making it a perfect balanced meal for any time of the day.

NUTRITION

326kcal
Protein
37.3g
Fat
8.1g
Carbs
27.8g

SERVINGS

1 serving

INGREDIENTS

6 ounces Cod Fillet (approx. 170g)

0.75 cup Cooked Quinoa (approx. 130g)

1 teaspoon Extra Virgin Olive Oil (approx. 5g)

2 medium Lemon wedges (approx. 20g total)

2 tablespoons Fresh Parsley

1 teaspoon Fresh Thyme

Salt and Black Pepper to taste

PREPARATION

  • 1

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

  • 2

    Place the cod fillet on a baking tray lined with parchment paper. Drizzle it with the extra virgin olive oil and season with salt and black pepper.

  • 3

    Squeeze half of the lemon over the cod for a fresh citrus note.

  • 4

    Bake the cod in the preheated oven for about 12-15 minutes until it flakes easily with a fork.

  • 5

    In the meantime, gently fluff the pre-cooked quinoa in a bowl and mix with chopped fresh parsley and thyme. Add a squeeze of the remaining lemon juice and a pinch of salt and pepper.

  • 6

    Once the cod is baked, serve it over or alongside the herbed quinoa, garnishing with extra parsley if desired.