Herb-Crusted Baked Cod with Roasted Vegetables

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

Herb-Crusted Baked Cod with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Herb-Crusted Baked Cod with Roasted Vegetables

Enjoy a beautifully light yet satisfying dish featuring a tender baked cod fillet encrusted with a savory almond-herb blend, perfectly complemented by a medley of roasted seasonal vegetables drizzled with olive oil and a hint of lemon. This recipe balances crisp, aromatic textures with a nutritious profile that delights the senses.

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NUTRITION

564kcal
Protein
48.1g
Fat
29.5g
Carbs
27.3g

SERVINGS

1 serving

INGREDIENTS

6 oz Cod Fillet

1/4 cup Almond Flour

2 cups Mixed Vegetables (Bell Pepper, Zucchini, Red Onion)

1 tbsp Olive Oil

1 tbsp Lemon Juice

2 tbsp Fresh Herbs (Parsley and Thyme)

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C). Lightly grease a baking sheet with a drizzle of olive oil.

  • 2

    Pat the cod fillet dry with a paper towel. In a shallow bowl, combine the almond flour, chopped fresh parsley, thyme, a pinch of salt, and pepper.

  • 3

    Brush the cod lightly with lemon juice and a small drizzle of olive oil. Dredge the fillet in the almond flour mixture, ensuring it is evenly coated.

  • 4

    Place the coated cod fillet on the prepared baking sheet. In a separate bowl, toss the mixed vegetables with olive oil, a pinch of salt, and pepper.

  • 5

    Arrange the vegetables in a single layer around the cod on the baking sheet.

  • 6

    Bake in the preheated oven for 15-18 minutes, or until the cod is opaque and flakes easily with a fork and the vegetables are tender and slightly caramelized.

  • 7

    Remove from the oven and garnish with an extra drizzle of lemon juice and a sprinkle of fresh herbs. Serve immediately.

Herb-Crusted Baked Cod with Roasted Vegetables

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

Herb-Crusted Baked Cod with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Herb-Crusted Baked Cod with Roasted Vegetables

Enjoy a beautifully light yet satisfying dish featuring a tender baked cod fillet encrusted with a savory almond-herb blend, perfectly complemented by a medley of roasted seasonal vegetables drizzled with olive oil and a hint of lemon. This recipe balances crisp, aromatic textures with a nutritious profile that delights the senses.

NUTRITION

564kcal
Protein
48.1g
Fat
29.5g
Carbs
27.3g

SERVINGS

1 serving

INGREDIENTS

6 oz Cod Fillet

1/4 cup Almond Flour

2 cups Mixed Vegetables (Bell Pepper, Zucchini, Red Onion)

1 tbsp Olive Oil

1 tbsp Lemon Juice

2 tbsp Fresh Herbs (Parsley and Thyme)

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C). Lightly grease a baking sheet with a drizzle of olive oil.

  • 2

    Pat the cod fillet dry with a paper towel. In a shallow bowl, combine the almond flour, chopped fresh parsley, thyme, a pinch of salt, and pepper.

  • 3

    Brush the cod lightly with lemon juice and a small drizzle of olive oil. Dredge the fillet in the almond flour mixture, ensuring it is evenly coated.

  • 4

    Place the coated cod fillet on the prepared baking sheet. In a separate bowl, toss the mixed vegetables with olive oil, a pinch of salt, and pepper.

  • 5

    Arrange the vegetables in a single layer around the cod on the baking sheet.

  • 6

    Bake in the preheated oven for 15-18 minutes, or until the cod is opaque and flakes easily with a fork and the vegetables are tender and slightly caramelized.

  • 7

    Remove from the oven and garnish with an extra drizzle of lemon juice and a sprinkle of fresh herbs. Serve immediately.