Lemon-Herb Crusted Baked Cod

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

Lemon-Herb Crusted Baked Cod

YOUR SOLIN GENERATED RECIPE

Lemon-Herb Crusted Baked Cod

Enjoy a light yet satisfying dish featuring tender cod fillets baked to perfection under a crisp lemon-herb crust, served with a side of roasted sweet potatoes and fresh asparagus for a complete, balanced meal.

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NUTRITION

393kcal
Protein
42.8g
Fat
9.7g
Carbs
43.7g

SERVINGS

1 serving

INGREDIENTS

6 oz Cod Fillet

1/4 cup Panko Bread Crumbs

1 tsp Olive Oil

1/2 Lemon (zest and juice)

2 tbsp Fresh Parsley

2 tbsp Fresh Dill

1 tsp Garlic Powder

Salt & Pepper to taste

1 cup Asparagus

1/2 cup Sweet Potato cubes

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PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Line a baking sheet with parchment paper and place the cod fillet on it.

  • 3

    In a small bowl, combine panko bread crumbs, chopped parsley, chopped dill, garlic powder, lemon zest, salt, and pepper.

  • 4

    Drizzle the cod fillet with olive oil and lemon juice.

  • 5

    Evenly press the herb and panko mixture onto the top of the cod fillet.

  • 6

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

  • 7

    While the cod is baking, roast the sweet potato cubes: toss them with a bit of olive oil, salt, and pepper and place them on a separate baking tray; roast in the oven for about 20 minutes, stirring halfway through.

  • 8

    Steam or lightly sauté the asparagus until tender-crisp.

  • 9

    Plate the baked cod with a side of roasted sweet potatoes and asparagus, and serve immediately.

Lemon-Herb Crusted Baked Cod

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

Lemon-Herb Crusted Baked Cod

YOUR SOLIN GENERATED RECIPE

Lemon-Herb Crusted Baked Cod

Enjoy a light yet satisfying dish featuring tender cod fillets baked to perfection under a crisp lemon-herb crust, served with a side of roasted sweet potatoes and fresh asparagus for a complete, balanced meal.

NUTRITION

393kcal
Protein
42.8g
Fat
9.7g
Carbs
43.7g

SERVINGS

1 serving

INGREDIENTS

6 oz Cod Fillet

1/4 cup Panko Bread Crumbs

1 tsp Olive Oil

1/2 Lemon (zest and juice)

2 tbsp Fresh Parsley

2 tbsp Fresh Dill

1 tsp Garlic Powder

Salt & Pepper to taste

1 cup Asparagus

1/2 cup Sweet Potato cubes

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Line a baking sheet with parchment paper and place the cod fillet on it.

  • 3

    In a small bowl, combine panko bread crumbs, chopped parsley, chopped dill, garlic powder, lemon zest, salt, and pepper.

  • 4

    Drizzle the cod fillet with olive oil and lemon juice.

  • 5

    Evenly press the herb and panko mixture onto the top of the cod fillet.

  • 6

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

  • 7

    While the cod is baking, roast the sweet potato cubes: toss them with a bit of olive oil, salt, and pepper and place them on a separate baking tray; roast in the oven for about 20 minutes, stirring halfway through.

  • 8

    Steam or lightly sauté the asparagus until tender-crisp.

  • 9

    Plate the baked cod with a side of roasted sweet potatoes and asparagus, and serve immediately.