Baked Cod with Herb-Crushed Potatoes and Steamed Green Beans

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

Baked Cod with Herb-Crushed Potatoes and Steamed Green Beans

YOUR SOLIN GENERATED RECIPE

Baked Cod with Herb-Crushed Potatoes and Steamed Green Beans

Delight in this simple yet flavorful dinner featuring tender baked cod lightly seasoned with fragrant herbs, served alongside rustic herb-crushed potatoes and fresh, crisp steamed green beans. A drizzle of extra virgin olive oil enhances the dish with a rich, smooth finish, making this meal both comforting and energizing.

Try 7 days free, then $12.99 / mo.

NUTRITION

418kcal
Protein
19.4g
Fat
28.3g
Carbs
24g

SERVINGS

1 serving

INGREDIENTS

3 ounces Cod Fillet

100 grams White Potato

0.5 cup Green Beans

2 tablespoons Extra Virgin Olive Oil

1 tablespoon Fresh Mixed Herbs

1 tablespoon Lemon Juice

Salt and Black Pepper to taste

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

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

  • 2

    Place the cod fillet on a lightly greased baking tray. Drizzle with a bit of olive oil, and sprinkle with salt, pepper, and half of the chopped fresh herbs. Squeeze a little lemon juice over the fish.

  • 3

    Wash and scrub the white potato. Cut it into chunks and toss with the remaining olive oil, herbs, a pinch of salt and pepper. Using a fork or potato masher, gently crush the potato chunks just enough to expose some of the interior while keeping them rustic.

  • 4

    Spread the crushed potatoes on a separate baking sheet. Place both the cod and the potatoes in the oven. Bake the cod for about 12-15 minutes or until it flakes easily with a fork, and roast the potatoes for about 20-25 minutes until tender and lightly crispy.

  • 5

    While baking, steam the green beans over boiling water for about 4-5 minutes until they are bright green and just tender.

  • 6

    Plate the baked cod alongside the herb-crushed potatoes and steamed green beans. Optionally, drizzle with a little extra lemon juice for brightness and serve immediately.

Baked Cod with Herb-Crushed Potatoes and Steamed Green Beans

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

Baked Cod with Herb-Crushed Potatoes and Steamed Green Beans

YOUR SOLIN GENERATED RECIPE

Baked Cod with Herb-Crushed Potatoes and Steamed Green Beans

Delight in this simple yet flavorful dinner featuring tender baked cod lightly seasoned with fragrant herbs, served alongside rustic herb-crushed potatoes and fresh, crisp steamed green beans. A drizzle of extra virgin olive oil enhances the dish with a rich, smooth finish, making this meal both comforting and energizing.

NUTRITION

418kcal
Protein
19.4g
Fat
28.3g
Carbs
24g

SERVINGS

1 serving

INGREDIENTS

3 ounces Cod Fillet

100 grams White Potato

0.5 cup Green Beans

2 tablespoons Extra Virgin Olive Oil

1 tablespoon Fresh Mixed Herbs

1 tablespoon Lemon Juice

Salt and Black Pepper to taste

PREPARATION

  • 1

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

  • 2

    Place the cod fillet on a lightly greased baking tray. Drizzle with a bit of olive oil, and sprinkle with salt, pepper, and half of the chopped fresh herbs. Squeeze a little lemon juice over the fish.

  • 3

    Wash and scrub the white potato. Cut it into chunks and toss with the remaining olive oil, herbs, a pinch of salt and pepper. Using a fork or potato masher, gently crush the potato chunks just enough to expose some of the interior while keeping them rustic.

  • 4

    Spread the crushed potatoes on a separate baking sheet. Place both the cod and the potatoes in the oven. Bake the cod for about 12-15 minutes or until it flakes easily with a fork, and roast the potatoes for about 20-25 minutes until tender and lightly crispy.

  • 5

    While baking, steam the green beans over boiling water for about 4-5 minutes until they are bright green and just tender.

  • 6

    Plate the baked cod alongside the herb-crushed potatoes and steamed green beans. Optionally, drizzle with a little extra lemon juice for brightness and serve immediately.