Herb-Crusted Lemon Garlic Baked Cod

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

Herb-Crusted Lemon Garlic Baked Cod

YOUR SOLIN GENERATED RECIPE

Herb-Crusted Lemon Garlic Baked Cod

Enjoy a vibrant, light, and flavorful dish featuring tender baked cod with a zesty herb-crust. The fish is delicately coated with almond flour, garlic, lemon zest, and fresh parsley, then baked to perfection. Paired with a side of fluffy quinoa and steamed asparagus, this dish offers a delightful balance of textures and bright, refreshing tastes.

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NUTRITION

450kcal
Protein
44.3g
Fat
17g
Carbs
29.2g

SERVINGS

1 serving

INGREDIENTS

6 oz Cod Fillet

2 tbsp Almond Flour

1/2 tbsp Olive Oil

1/2 cup Cooked Quinoa

1/2 cup Asparagus

1 tbsp Lemon Zest

1 clove Garlic, Minced

1 tbsp Fresh Parsley, Chopped

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PREPARATION

  • 1

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

  • 2

    In a small bowl, mix the almond flour, lemon zest, minced garlic, and chopped parsley. Season the mixture with a pinch of salt and pepper.

  • 3

    Pat the cod fillet dry with a paper towel. Brush lightly with olive oil on both sides to help the herb mixture adhere.

  • 4

    Evenly sprinkle and press the herb-almond mixture onto the top of the cod fillet.

  • 5

    Place the cod on a lightly greased baking sheet. Bake in the preheated oven for 12 to 15 minutes or until the fish flakes easily with a fork.

  • 6

    While the fish bakes, prepare the quinoa according to package instructions if not pre-cooked and steam the asparagus until tender-crisp.

  • 7

    Plate the baked cod alongside the quinoa and asparagus. Drizzle any remaining pan juices over the fish for extra flavor and serve immediately.

Herb-Crusted Lemon Garlic Baked Cod

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

Herb-Crusted Lemon Garlic Baked Cod

YOUR SOLIN GENERATED RECIPE

Herb-Crusted Lemon Garlic Baked Cod

Enjoy a vibrant, light, and flavorful dish featuring tender baked cod with a zesty herb-crust. The fish is delicately coated with almond flour, garlic, lemon zest, and fresh parsley, then baked to perfection. Paired with a side of fluffy quinoa and steamed asparagus, this dish offers a delightful balance of textures and bright, refreshing tastes.

NUTRITION

450kcal
Protein
44.3g
Fat
17g
Carbs
29.2g

SERVINGS

1 serving

INGREDIENTS

6 oz Cod Fillet

2 tbsp Almond Flour

1/2 tbsp Olive Oil

1/2 cup Cooked Quinoa

1/2 cup Asparagus

1 tbsp Lemon Zest

1 clove Garlic, Minced

1 tbsp Fresh Parsley, Chopped

PREPARATION

  • 1

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

  • 2

    In a small bowl, mix the almond flour, lemon zest, minced garlic, and chopped parsley. Season the mixture with a pinch of salt and pepper.

  • 3

    Pat the cod fillet dry with a paper towel. Brush lightly with olive oil on both sides to help the herb mixture adhere.

  • 4

    Evenly sprinkle and press the herb-almond mixture onto the top of the cod fillet.

  • 5

    Place the cod on a lightly greased baking sheet. Bake in the preheated oven for 12 to 15 minutes or until the fish flakes easily with a fork.

  • 6

    While the fish bakes, prepare the quinoa according to package instructions if not pre-cooked and steam the asparagus until tender-crisp.

  • 7

    Plate the baked cod alongside the quinoa and asparagus. Drizzle any remaining pan juices over the fish for extra flavor and serve immediately.