Herb-Crusted Baked Cod with Lemon Asparagus

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

Herb-Crusted Baked Cod with Lemon Asparagus

YOUR SOLIN GENERATED RECIPE

Herb-Crusted Baked Cod with Lemon Asparagus

Enjoy a light yet satisfying dish featuring tender baked cod fillet encrusted with aromatic herbs, served alongside zesty lemon-infused asparagus and a modest side of fluffy quinoa. This beautifully balanced meal offers a perfect blend of flavors and textures, making it an ideal choice for a healthful dinner.

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NUTRITION

374kcal
Protein
49.8g
Fat
8.8g
Carbs
26.5g

SERVINGS

1 serving

INGREDIENTS

8 ounces Cod Fillet

5 Spears Asparagus

1/2 cup Cooked Quinoa

1 tsp Olive Oil

1 tbsp Fresh Lemon Juice

1 tbsp Fresh Parsley (Chopped)

1/2 tsp Garlic Powder

Salt and Pepper (to taste)

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

  • 2

    In a small bowl, combine the garlic powder, fresh parsley, salt, and pepper.

  • 3

    Pat the cod fillet dry with a paper towel. Brush it lightly with olive oil and sprinkle the herb mixture evenly on top to create an herb crust.

  • 4

    Place the cod fillet on one side of the prepared baking sheet.

  • 5

    Arrange the asparagus spears on the other side, drizzle with a small amount of olive oil, and season with a pinch of salt and pepper.

  • 6

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

  • 7

    While the cod and asparagus are baking, warm the cooked quinoa if desired.

  • 8

    Once baked, drizzle fresh lemon juice over the cod and asparagus.

  • 9

    Plate the herb-crusted cod alongside the lemon asparagus and a serving of quinoa. Serve immediately and enjoy your balanced meal.

Herb-Crusted Baked Cod with Lemon Asparagus

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

Herb-Crusted Baked Cod with Lemon Asparagus

YOUR SOLIN GENERATED RECIPE

Herb-Crusted Baked Cod with Lemon Asparagus

Enjoy a light yet satisfying dish featuring tender baked cod fillet encrusted with aromatic herbs, served alongside zesty lemon-infused asparagus and a modest side of fluffy quinoa. This beautifully balanced meal offers a perfect blend of flavors and textures, making it an ideal choice for a healthful dinner.

NUTRITION

374kcal
Protein
49.8g
Fat
8.8g
Carbs
26.5g

SERVINGS

1 serving

INGREDIENTS

8 ounces Cod Fillet

5 Spears Asparagus

1/2 cup Cooked Quinoa

1 tsp Olive Oil

1 tbsp Fresh Lemon Juice

1 tbsp Fresh Parsley (Chopped)

1/2 tsp Garlic Powder

Salt and Pepper (to taste)

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

  • 2

    In a small bowl, combine the garlic powder, fresh parsley, salt, and pepper.

  • 3

    Pat the cod fillet dry with a paper towel. Brush it lightly with olive oil and sprinkle the herb mixture evenly on top to create an herb crust.

  • 4

    Place the cod fillet on one side of the prepared baking sheet.

  • 5

    Arrange the asparagus spears on the other side, drizzle with a small amount of olive oil, and season with a pinch of salt and pepper.

  • 6

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

  • 7

    While the cod and asparagus are baking, warm the cooked quinoa if desired.

  • 8

    Once baked, drizzle fresh lemon juice over the cod and asparagus.

  • 9

    Plate the herb-crusted cod alongside the lemon asparagus and a serving of quinoa. Serve immediately and enjoy your balanced meal.