Pistachio-Crusted Cod with Lemon-Herb Quinoa and Garlicky Green Beans

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

Pistachio-Crusted Cod with Lemon-Herb Quinoa and Garlicky Green Beans

YOUR SOLIN GENERATED RECIPE

Pistachio-Crusted Cod with Lemon-Herb Quinoa and Garlicky Green Beans

Enjoy a vibrant plate featuring a tender 7-ounce cod fillet encrusted in a light pistachio coating, paired with fluffy lemon-herb quinoa and crisp, garlicky green beans. This dish provides a delightful balance of textures and zesty flavors for a nourishing meal.

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NUTRITION

389kcal
Protein
33.7g
Fat
12.2g
Carbs
38.2g

SERVINGS

1 serving

INGREDIENTS

7 oz Cod Fillet

10 g Unsalted Pistachios (finely ground)

3/4 cup Cooked Quinoa

1 cup Green Beans

1 tsp Olive Oil

1 Lemon

1 Clove Garlic

2 Tbsp Fresh Parsley & Dill

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PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Pat the 7-ounce cod fillet dry. Season lightly with salt and pepper if desired.

  • 3

    Finely grind the pistachios in a food processor until reaching a coarse meal. Press the cod fillet into the pistachio mixture to form a crust on one side.

  • 4

    Place the pistachio-crusted side up on a parchment-lined baking sheet and bake for about 12-15 minutes, or until the fish flakes easily with a fork.

  • 5

    While the cod bakes, prepare the lemon-herb quinoa by gently warming the cooked quinoa with a squeeze of fresh lemon juice, lemon zest, and the chopped parsley and dill. Drizzle with a little olive oil and stir well.

  • 6

    Steam or sauté the green beans with minced garlic until they are tender-crisp.

  • 7

    To serve, plate the lemon-herb quinoa, top with the baked pistachio-crusted cod, and arrange the garlicky green beans on the side. Optionally, garnish with additional fresh herbs and a lemon wedge.

Pistachio-Crusted Cod with Lemon-Herb Quinoa and Garlicky Green Beans

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

Pistachio-Crusted Cod with Lemon-Herb Quinoa and Garlicky Green Beans

YOUR SOLIN GENERATED RECIPE

Pistachio-Crusted Cod with Lemon-Herb Quinoa and Garlicky Green Beans

Enjoy a vibrant plate featuring a tender 7-ounce cod fillet encrusted in a light pistachio coating, paired with fluffy lemon-herb quinoa and crisp, garlicky green beans. This dish provides a delightful balance of textures and zesty flavors for a nourishing meal.

NUTRITION

389kcal
Protein
33.7g
Fat
12.2g
Carbs
38.2g

SERVINGS

1 serving

INGREDIENTS

7 oz Cod Fillet

10 g Unsalted Pistachios (finely ground)

3/4 cup Cooked Quinoa

1 cup Green Beans

1 tsp Olive Oil

1 Lemon

1 Clove Garlic

2 Tbsp Fresh Parsley & Dill

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Pat the 7-ounce cod fillet dry. Season lightly with salt and pepper if desired.

  • 3

    Finely grind the pistachios in a food processor until reaching a coarse meal. Press the cod fillet into the pistachio mixture to form a crust on one side.

  • 4

    Place the pistachio-crusted side up on a parchment-lined baking sheet and bake for about 12-15 minutes, or until the fish flakes easily with a fork.

  • 5

    While the cod bakes, prepare the lemon-herb quinoa by gently warming the cooked quinoa with a squeeze of fresh lemon juice, lemon zest, and the chopped parsley and dill. Drizzle with a little olive oil and stir well.

  • 6

    Steam or sauté the green beans with minced garlic until they are tender-crisp.

  • 7

    To serve, plate the lemon-herb quinoa, top with the baked pistachio-crusted cod, and arrange the garlicky green beans on the side. Optionally, garnish with additional fresh herbs and a lemon wedge.