Herb-Baked Cod with Roasted Sweet Potato and Broccoli

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

Herb-Baked Cod with Roasted Sweet Potato and Broccoli

YOUR SOLIN GENERATED RECIPE

Herb-Baked Cod with Roasted Sweet Potato and Broccoli

Enjoy a light yet satisfying pescatarian meal featuring herb-baked cod complemented by the natural sweetness of roasted sweet potatoes and the gentle crunch of broccoli, all finished with a drizzle of extra virgin olive oil and fresh lemon for a burst of brightness.

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NUTRITION

584kcal
Protein
45.2g
Fat
23.6g
Carbs
51.7g

SERVINGS

1 serving

INGREDIENTS

7.5 oz Cod Fillet (213g)

1.5 medium Sweet Potatoes (195g)

1 cup Broccoli (156g)

1.5 tbsp Extra Virgin Olive Oil

Fresh Lemon wedge

2 tbsp Fresh Herbs (Parsley & Thyme)

Salt & Pepper to taste

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PREPARATION

  • 1

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

  • 2

    Line a baking tray with parchment paper. Arrange the broccoli florets on one side and drizzle with half of the olive oil, salt, and pepper. Toss gently.

  • 3

    Peel (if desired) and cut the sweet potatoes into cubes. Place them on the tray with the broccoli, drizzle with remaining olive oil, season with salt and pepper, and toss to evenly coat.

  • 4

    Place the cod fillet on another section of the baking tray. Drizzle lightly with olive oil, then sprinkle with chopped fresh herbs, salt, and pepper. Squeeze a little lemon juice over the cod for a fresh zing.

  • 5

    Bake in the preheated oven for about 18-20 minutes until the cod is opaque and flakes easily with a fork and the vegetables are tender and slightly caramelized.

  • 6

    Remove from the oven, finish with an extra squeeze of lemon if desired, and serve the herb-baked cod alongside the roasted sweet potatoes and broccoli.

Herb-Baked Cod with Roasted Sweet Potato and Broccoli

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

Herb-Baked Cod with Roasted Sweet Potato and Broccoli

YOUR SOLIN GENERATED RECIPE

Herb-Baked Cod with Roasted Sweet Potato and Broccoli

Enjoy a light yet satisfying pescatarian meal featuring herb-baked cod complemented by the natural sweetness of roasted sweet potatoes and the gentle crunch of broccoli, all finished with a drizzle of extra virgin olive oil and fresh lemon for a burst of brightness.

NUTRITION

584kcal
Protein
45.2g
Fat
23.6g
Carbs
51.7g

SERVINGS

1 serving

INGREDIENTS

7.5 oz Cod Fillet (213g)

1.5 medium Sweet Potatoes (195g)

1 cup Broccoli (156g)

1.5 tbsp Extra Virgin Olive Oil

Fresh Lemon wedge

2 tbsp Fresh Herbs (Parsley & Thyme)

Salt & Pepper to taste

PREPARATION

  • 1

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

  • 2

    Line a baking tray with parchment paper. Arrange the broccoli florets on one side and drizzle with half of the olive oil, salt, and pepper. Toss gently.

  • 3

    Peel (if desired) and cut the sweet potatoes into cubes. Place them on the tray with the broccoli, drizzle with remaining olive oil, season with salt and pepper, and toss to evenly coat.

  • 4

    Place the cod fillet on another section of the baking tray. Drizzle lightly with olive oil, then sprinkle with chopped fresh herbs, salt, and pepper. Squeeze a little lemon juice over the cod for a fresh zing.

  • 5

    Bake in the preheated oven for about 18-20 minutes until the cod is opaque and flakes easily with a fork and the vegetables are tender and slightly caramelized.

  • 6

    Remove from the oven, finish with an extra squeeze of lemon if desired, and serve the herb-baked cod alongside the roasted sweet potatoes and broccoli.