YOUR SOLIN GENERATED RECIPE
Baked Cod with Herb-Crushed Lentils and Steamed Asparagus
Savor a delightful medley of baked cod paired with herb-crushed lentils and tender steamed asparagus. The lean cod, infused with garlic and citrus, harmonizes perfectly with the hearty, savory lentils accented by fresh herbs, while the asparagus brings a touch of crisp freshness. A drizzle of olive oil ties the dish together, delivering a satisfying, balanced plate that's both flavorful and health-conscious.
INGREDIENTS
6 oz Cod Fillet
1/2 cup Cooked Lentils
8 Asparagus Spears
2 tbsp Extra Virgin Olive Oil
1 clove Minced Garlic
1 tbsp Lemon Juice
2 tbsp Fresh Parsley
1 tsp Fresh Thyme
Salt and Pepper to taste
PREPARATION
Preheat your oven to 400°F (200°C).
Place the cod fillet on a lined baking sheet. Drizzle a little olive oil over the cod and season with salt, pepper, minced garlic, and a squeeze of lemon juice. Let it marinate for 5 minutes.
Bake the cod in the preheated oven for 12-15 minutes, until the fish flakes easily with a fork.
While the cod is baking, prepare the herb-crushed lentils by gently warming the cooked lentils in a saucepan over low heat. Add chopped fresh parsley, thyme, a drizzle of olive oil, and a pinch of salt and pepper. Lightly mash the lentils to incorporate the herbs, leaving some texture.
Steam the asparagus in a steamer or over a pot of boiling water for about 4-5 minutes until tender but still crisp. Season with a pinch of salt and a dash of pepper.
To serve, layer a serving of herb-crushed lentils on the plate, place the baked cod alongside, and arrange the steamed asparagus on the side. Garnish with an extra drizzle of lemon juice if desired and a sprinkle of fresh parsley.
Enjoy your balanced and flavorful dinner!