Pistachio Crusted Cod with Lemon-Herb Roasted Root Vegetables

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

Pistachio Crusted Cod with Lemon-Herb Roasted Root Vegetables

YOUR SOLIN GENERATED RECIPE

Pistachio Crusted Cod with Lemon-Herb Roasted Root Vegetables

Enjoy a beautifully balanced dinner featuring tender cod fillet encrusted with crunchy pistachios paired with a medley of roasted root vegetables infused with fresh lemon and aromatic herbs. This dish offers a delightful mix of textures and bright flavors, making it a nutritious and satisfying meal.

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NUTRITION

425kcal
Protein
37.5g
Fat
12.3g
Carbs
33.3g

SERVINGS

1 serving

INGREDIENTS

1 cod fillet (170g)

0.5 ounce unsalted pistachios (14g)

100g carrot

100g parsnip

1 teaspoon olive oil

1 tablespoon lemon juice

1 tablespoon fresh herbs (parsley & thyme)

1 garlic clove

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PREPARATION

  • 1

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

  • 2

    Finely chop the unsalted pistachios and mix them with chopped fresh herbs and minced garlic in a shallow dish.

  • 3

    Pat the cod fillet dry. Brush lightly with lemon juice and gently press the chopped pistachio-herb mixture onto the top of the fillet to create a crust.

  • 4

    Peel and cut the carrots and parsnips into uniform sticks for even roasting. Toss the vegetables in a bowl with olive oil, a splash of lemon juice, and a pinch of salt and pepper.

  • 5

    Spread the vegetables on a baking sheet in a single layer. Roast in the oven for approximately 20-25 minutes, stirring halfway through, until they are tender and lightly caramelized.

  • 6

    Place the pistachio crusted cod on a lightly greased baking dish. Bake for 12-15 minutes or until the fish is opaque and flakes easily with a fork.

  • 7

    Plate the cod alongside a generous serving of the roasted root vegetables. Squeeze a bit more fresh lemon juice over the top for an extra burst of flavor, and serve immediately.

Pistachio Crusted Cod with Lemon-Herb Roasted Root Vegetables

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

Pistachio Crusted Cod with Lemon-Herb Roasted Root Vegetables

YOUR SOLIN GENERATED RECIPE

Pistachio Crusted Cod with Lemon-Herb Roasted Root Vegetables

Enjoy a beautifully balanced dinner featuring tender cod fillet encrusted with crunchy pistachios paired with a medley of roasted root vegetables infused with fresh lemon and aromatic herbs. This dish offers a delightful mix of textures and bright flavors, making it a nutritious and satisfying meal.

NUTRITION

425kcal
Protein
37.5g
Fat
12.3g
Carbs
33.3g

SERVINGS

1 serving

INGREDIENTS

1 cod fillet (170g)

0.5 ounce unsalted pistachios (14g)

100g carrot

100g parsnip

1 teaspoon olive oil

1 tablespoon lemon juice

1 tablespoon fresh herbs (parsley & thyme)

1 garlic clove

PREPARATION

  • 1

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

  • 2

    Finely chop the unsalted pistachios and mix them with chopped fresh herbs and minced garlic in a shallow dish.

  • 3

    Pat the cod fillet dry. Brush lightly with lemon juice and gently press the chopped pistachio-herb mixture onto the top of the fillet to create a crust.

  • 4

    Peel and cut the carrots and parsnips into uniform sticks for even roasting. Toss the vegetables in a bowl with olive oil, a splash of lemon juice, and a pinch of salt and pepper.

  • 5

    Spread the vegetables on a baking sheet in a single layer. Roast in the oven for approximately 20-25 minutes, stirring halfway through, until they are tender and lightly caramelized.

  • 6

    Place the pistachio crusted cod on a lightly greased baking dish. Bake for 12-15 minutes or until the fish is opaque and flakes easily with a fork.

  • 7

    Plate the cod alongside a generous serving of the roasted root vegetables. Squeeze a bit more fresh lemon juice over the top for an extra burst of flavor, and serve immediately.