Crispy Baked Cod with Roasted Asparagus and Lentils

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

Crispy Baked Cod with Roasted Asparagus and Lentils

YOUR SOLIN GENERATED RECIPE

Crispy Baked Cod with Roasted Asparagus and Lentils

Savor a delightful pescatarian dinner featuring a lightly seasoned, crispy baked cod fillet paired with tender roasted asparagus and a warm bed of hearty lentils. This dish balances the natural flavors of the sea with earthy legumes and a bright hint of lemon, creating a nutritious and satisfying meal perfect for your balanced lifestyle.

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NUTRITION

436kcal
Protein
46.1g
Fat
9.1g
Carbs
45.3g

SERVINGS

1 serving

INGREDIENTS

5 ounces Cod Fillet

1 cup Cooked Lentils

8 spears Asparagus

1.5 teaspoons Extra Virgin Olive Oil

1 tablespoon Lemon Juice

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PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Line a baking sheet with parchment paper and arrange the asparagus spears. Drizzle with olive oil and season lightly with salt and pepper.

  • 3

    Pat the cod fillet dry with a paper towel. Season both sides with salt, pepper, and a squeeze of lemon juice.

  • 4

    Place the cod on a separate parchment-lined baking dish. Bake the cod and asparagus in the oven simultaneously. Roast the asparagus for about 12-15 minutes until tender and slightly crispy on the edges, and bake the cod for 10-12 minutes until it flakes easily with a fork.

  • 5

    While the cod and asparagus are baking, warm the cooked lentils in a small saucepan over low heat. Adjust seasoning with a pinch of salt and a dash of lemon juice if desired.

  • 6

    To serve, place a bed of warm lentils on each plate, top with the baked cod, and arrange the roasted asparagus on the side. Finish with an extra drizzle of lemon juice for brightness if desired.

Crispy Baked Cod with Roasted Asparagus and Lentils

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

Crispy Baked Cod with Roasted Asparagus and Lentils

YOUR SOLIN GENERATED RECIPE

Crispy Baked Cod with Roasted Asparagus and Lentils

Savor a delightful pescatarian dinner featuring a lightly seasoned, crispy baked cod fillet paired with tender roasted asparagus and a warm bed of hearty lentils. This dish balances the natural flavors of the sea with earthy legumes and a bright hint of lemon, creating a nutritious and satisfying meal perfect for your balanced lifestyle.

NUTRITION

436kcal
Protein
46.1g
Fat
9.1g
Carbs
45.3g

SERVINGS

1 serving

INGREDIENTS

5 ounces Cod Fillet

1 cup Cooked Lentils

8 spears Asparagus

1.5 teaspoons Extra Virgin Olive Oil

1 tablespoon Lemon Juice

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Line a baking sheet with parchment paper and arrange the asparagus spears. Drizzle with olive oil and season lightly with salt and pepper.

  • 3

    Pat the cod fillet dry with a paper towel. Season both sides with salt, pepper, and a squeeze of lemon juice.

  • 4

    Place the cod on a separate parchment-lined baking dish. Bake the cod and asparagus in the oven simultaneously. Roast the asparagus for about 12-15 minutes until tender and slightly crispy on the edges, and bake the cod for 10-12 minutes until it flakes easily with a fork.

  • 5

    While the cod and asparagus are baking, warm the cooked lentils in a small saucepan over low heat. Adjust seasoning with a pinch of salt and a dash of lemon juice if desired.

  • 6

    To serve, place a bed of warm lentils on each plate, top with the baked cod, and arrange the roasted asparagus on the side. Finish with an extra drizzle of lemon juice for brightness if desired.