Herb-Crusted Baked White Fish with Roasted Vegetables

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

Herb-Crusted Baked White Fish with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Herb-Crusted Baked White Fish with Roasted Vegetables

Enjoy a light yet satisfying dinner featuring a tender white fish fillet encrusted with fragrant herbs, paired with a colorful medley of roasted vegetables. The vibrant flavors of broccoli, carrot, and zucchini come together with a hint of lemon zest and olive oil, creating a balanced dish that's both nutrient-dense and delicious.

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NUTRITION

376kcal
Protein
38.8g
Fat
16.3g
Carbs
23.7g

SERVINGS

1 serving

INGREDIENTS

6 ounces White Fish Fillet (Cod)

1 cup Broccoli Florets

1 medium Carrot, Sliced

1 small Zucchini, Sliced

1 tablespoon Extra-Virgin Olive Oil

1 teaspoon Mixed Fresh Herbs

1 teaspoon Lemon Zest

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PREPARATION

  • 1

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

  • 2

    In a large bowl, toss the broccoli florets, sliced carrot, and zucchini with the olive oil, mixed herbs, salt, and pepper to taste.

  • 3

    Place the seasoned vegetables evenly on the baking sheet.

  • 4

    Pat the fish fillet dry with a paper towel, then sprinkle both sides with additional herbs and a light dusting of salt, and finish with lemon zest.

  • 5

    Nestle the herb-crusted fish on top of the vegetables.

  • 6

    Bake in the preheated oven for 12-15 minutes, or until the fish flakes easily with a fork and the vegetables are tender and lightly caramelized.

  • 7

    Remove from the oven and serve immediately, enjoying the harmonious blend of flavors and textures.

Herb-Crusted Baked White Fish with Roasted Vegetables

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

Herb-Crusted Baked White Fish with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Herb-Crusted Baked White Fish with Roasted Vegetables

Enjoy a light yet satisfying dinner featuring a tender white fish fillet encrusted with fragrant herbs, paired with a colorful medley of roasted vegetables. The vibrant flavors of broccoli, carrot, and zucchini come together with a hint of lemon zest and olive oil, creating a balanced dish that's both nutrient-dense and delicious.

NUTRITION

376kcal
Protein
38.8g
Fat
16.3g
Carbs
23.7g

SERVINGS

1 serving

INGREDIENTS

6 ounces White Fish Fillet (Cod)

1 cup Broccoli Florets

1 medium Carrot, Sliced

1 small Zucchini, Sliced

1 tablespoon Extra-Virgin Olive Oil

1 teaspoon Mixed Fresh Herbs

1 teaspoon Lemon Zest

PREPARATION

  • 1

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

  • 2

    In a large bowl, toss the broccoli florets, sliced carrot, and zucchini with the olive oil, mixed herbs, salt, and pepper to taste.

  • 3

    Place the seasoned vegetables evenly on the baking sheet.

  • 4

    Pat the fish fillet dry with a paper towel, then sprinkle both sides with additional herbs and a light dusting of salt, and finish with lemon zest.

  • 5

    Nestle the herb-crusted fish on top of the vegetables.

  • 6

    Bake in the preheated oven for 12-15 minutes, or until the fish flakes easily with a fork and the vegetables are tender and lightly caramelized.

  • 7

    Remove from the oven and serve immediately, enjoying the harmonious blend of flavors and textures.