Herb-Crusted Baked Cod with Lemon Butter Sauce

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

Herb-Crusted Baked Cod with Lemon Butter Sauce

YOUR SOLIN GENERATED RECIPE

Herb-Crusted Baked Cod with Lemon Butter Sauce

Savor a delicate cod fillet encrusted in a light herb and whole-wheat breadcrumb mixture, baked to perfection and finished with a zesty lemon butter sauce. Served alongside tender steamed asparagus and fluffy quinoa, this dish is designed to delight your palate while aligning perfectly with your nutritional goals.

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NUTRITION

378kcal
Protein
40.2g
Fat
10.5g
Carbs
33.5g

SERVINGS

1 serving

INGREDIENTS

6 oz Cod Fillet

1 tbsp Whole Wheat Breadcrumbs

1 tbsp Fresh Parsley, chopped

1 tsp Fresh Thyme, chopped

1/2 tsp Extra Virgin Olive Oil

1 tbsp Lemon Juice (from 1/2 lemon)

1 tsp Unsalted Butter

1 cup Steamed Asparagus

1/2 cup Cooked Quinoa

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PREPARATION

  • 1

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

  • 2

    In a small bowl, combine the whole wheat breadcrumbs, chopped parsley, and chopped thyme. Season lightly with salt and pepper.

  • 3

    Brush the cod fillet with extra virgin olive oil and press the herb-breadcrumb mixture onto the top of the fillet.

  • 4

    Place the cod on a lightly greased baking sheet and bake for 12-15 minutes, or until the fish flakes easily with a fork.

  • 5

    While the cod bakes, prepare the lemon butter sauce by gently melting the unsalted butter in a small pan over low heat. Stir in the lemon juice and a pinch of salt.

  • 6

    Steam the asparagus until tender, about 4-5 minutes, and prepare the cooked quinoa if not already done.

  • 7

    Plate the baked cod, drizzle the lemon butter sauce on top, and serve with a side of steamed asparagus and quinoa.

Herb-Crusted Baked Cod with Lemon Butter Sauce

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

Herb-Crusted Baked Cod with Lemon Butter Sauce

YOUR SOLIN GENERATED RECIPE

Herb-Crusted Baked Cod with Lemon Butter Sauce

Savor a delicate cod fillet encrusted in a light herb and whole-wheat breadcrumb mixture, baked to perfection and finished with a zesty lemon butter sauce. Served alongside tender steamed asparagus and fluffy quinoa, this dish is designed to delight your palate while aligning perfectly with your nutritional goals.

NUTRITION

378kcal
Protein
40.2g
Fat
10.5g
Carbs
33.5g

SERVINGS

1 serving

INGREDIENTS

6 oz Cod Fillet

1 tbsp Whole Wheat Breadcrumbs

1 tbsp Fresh Parsley, chopped

1 tsp Fresh Thyme, chopped

1/2 tsp Extra Virgin Olive Oil

1 tbsp Lemon Juice (from 1/2 lemon)

1 tsp Unsalted Butter

1 cup Steamed Asparagus

1/2 cup Cooked Quinoa

PREPARATION

  • 1

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

  • 2

    In a small bowl, combine the whole wheat breadcrumbs, chopped parsley, and chopped thyme. Season lightly with salt and pepper.

  • 3

    Brush the cod fillet with extra virgin olive oil and press the herb-breadcrumb mixture onto the top of the fillet.

  • 4

    Place the cod on a lightly greased baking sheet and bake for 12-15 minutes, or until the fish flakes easily with a fork.

  • 5

    While the cod bakes, prepare the lemon butter sauce by gently melting the unsalted butter in a small pan over low heat. Stir in the lemon juice and a pinch of salt.

  • 6

    Steam the asparagus until tender, about 4-5 minutes, and prepare the cooked quinoa if not already done.

  • 7

    Plate the baked cod, drizzle the lemon butter sauce on top, and serve with a side of steamed asparagus and quinoa.