Baked Cod with Roasted Bell Peppers and Quinoa

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

Baked Cod with Roasted Bell Peppers and Quinoa

YOUR SOLIN GENERATED RECIPE

Baked Cod with Roasted Bell Peppers and Quinoa

Savor a light yet satisfying dinner featuring tender baked cod accompanied by vibrantly roasted bell peppers and a fluffy bed of quinoa, finished with a drizzle of extra virgin olive oil and fresh spinach. This dish balances lean protein with savory vegetables and whole grains for a flavorful, nutritious meal.

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NUTRITION

494kcal
Protein
39.9g
Fat
17.9g
Carbs
40.1g

SERVINGS

1 serving

INGREDIENTS

5.5 oz Cod Fillet (~156g)

0.75 cup cooked Quinoa (~140g)

1 medium Bell Pepper (~119g)

1 cup raw Spinach (~30g)

1 tbsp Extra Virgin Olive Oil (~14g)

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PREPARATION

  • 1

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

  • 2

    Place the cod fillet on a lightly greased baking tray. Drizzle a little olive oil and season with salt, pepper, and your preferred herbs.

  • 3

    Core and slice the bell pepper into strips. Toss the bell peppers in a bit of olive oil, salt, and pepper, and spread them around the cod on the tray.

  • 4

    Roast the cod and bell peppers in the oven for 12-15 minutes until the cod is opaque and flakes easily, and the peppers are tender with lightly charred edges.

  • 5

    While the cod bakes, warm the cooked quinoa in a saucepan or microwave. Fluff with a fork and season lightly with salt and a squeeze of lemon if desired.

  • 6

    Plate the quinoa, top with the baked cod and roasted bell peppers, and add a handful of fresh spinach on the side for a burst of color and freshness.

  • 7

    Drizzle the remaining olive oil over the dish and serve immediately.

Baked Cod with Roasted Bell Peppers and Quinoa

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

Baked Cod with Roasted Bell Peppers and Quinoa

YOUR SOLIN GENERATED RECIPE

Baked Cod with Roasted Bell Peppers and Quinoa

Savor a light yet satisfying dinner featuring tender baked cod accompanied by vibrantly roasted bell peppers and a fluffy bed of quinoa, finished with a drizzle of extra virgin olive oil and fresh spinach. This dish balances lean protein with savory vegetables and whole grains for a flavorful, nutritious meal.

NUTRITION

494kcal
Protein
39.9g
Fat
17.9g
Carbs
40.1g

SERVINGS

1 serving

INGREDIENTS

5.5 oz Cod Fillet (~156g)

0.75 cup cooked Quinoa (~140g)

1 medium Bell Pepper (~119g)

1 cup raw Spinach (~30g)

1 tbsp Extra Virgin Olive Oil (~14g)

PREPARATION

  • 1

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

  • 2

    Place the cod fillet on a lightly greased baking tray. Drizzle a little olive oil and season with salt, pepper, and your preferred herbs.

  • 3

    Core and slice the bell pepper into strips. Toss the bell peppers in a bit of olive oil, salt, and pepper, and spread them around the cod on the tray.

  • 4

    Roast the cod and bell peppers in the oven for 12-15 minutes until the cod is opaque and flakes easily, and the peppers are tender with lightly charred edges.

  • 5

    While the cod bakes, warm the cooked quinoa in a saucepan or microwave. Fluff with a fork and season lightly with salt and a squeeze of lemon if desired.

  • 6

    Plate the quinoa, top with the baked cod and roasted bell peppers, and add a handful of fresh spinach on the side for a burst of color and freshness.

  • 7

    Drizzle the remaining olive oil over the dish and serve immediately.