YOUR SOLIN GENERATED RECIPE
Flaky Baked Cod with Zesty Herb Chimichurri
Savor the delicate, flaky baked cod accented by a vibrant, zesty herb chimichurri. The bright, fresh flavors of parsley, cilantro, and garlic, paired with a drizzle of olive oil and tangy red wine vinegar, create a harmonious marinade. A side of fluffy quinoa rounds out the dish with texture and heartiness, making this meal as nutritious as it is delicious.
INGREDIENTS
7 ounces Cod Fillet
1 tablespoon Extra Virgin Olive Oil
1/4 cup Fresh Parsley (chopped)
1/4 cup Fresh Cilantro (chopped)
1 Garlic Clove
1 teaspoon Red Wine Vinegar
1/4 teaspoon Red Chili Flakes
Pinch of Salt
1/2 cup Cooked Quinoa
PREPARATION
Preheat your oven to 400°F.
Place the cod fillet on a lightly greased baking sheet.
In a bowl, combine the chopped parsley, cilantro, minced garlic, red wine vinegar, red chili flakes, a pinch of salt, and olive oil to create the zesty herb chimichurri.
Spoon the chimichurri generously over the cod, ensuring an even coating.
Bake the cod in the preheated oven for about 12-15 minutes or until the fish flakes easily with a fork.
While the cod is baking, prepare the cooked quinoa according to package instructions if not already prepared.
Plate the baked cod alongside the quinoa. Drizzle any remaining chimichurri over the top for extra flavor.
Serve immediately and savor the fresh, zesty flavors.