Herb-Baked Fish with Roasted Vegetables

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

Herb-Baked Fish with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Herb-Baked Fish with Roasted Vegetables

Flaky white fish baked with aromatic herbs alongside a colorful medley of roasted zucchini, peppers, and chickpeas, finished with a bright squeeze of zesty lemon.

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NUTRITION

336kcal
Protein
14.7g
Fat
25.3g
Carbs
14.6g

SERVINGS

1 serving

INGREDIENTS

2 ounces Cod Fillet

3 tablespoons Canned Chickpeas

1 cup chopped Zucchini

1/2 cup chopped Red Bell Pepper

1.75 tablespoons Extra Virgin Olive Oil

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PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    On a large sheet pan, toss the chopped zucchini, red bell pepper, and chickpeas with 1 tablespoon of olive oil, salt, and pepper.

  • 3

    Roast the vegetables in the oven for 10 minutes.

  • 4

    While the vegetables roast, pat the fish fillet dry and rub with the remaining 0.75 tablespoon of olive oil and dried herbs like oregano or thyme.

  • 5

    Remove the pan from the oven, move the vegetables to the side, and place the fish fillet in the center.

  • 6

    Return the pan to the oven and bake for an additional 10-12 minutes until the fish is opaque and flakes easily with a fork.

  • 7

    Finish with a fresh squeeze of lemon juice over the fish and vegetables before serving.

Herb-Baked Fish with Roasted Vegetables

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

Herb-Baked Fish with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Herb-Baked Fish with Roasted Vegetables

Flaky white fish baked with aromatic herbs alongside a colorful medley of roasted zucchini, peppers, and chickpeas, finished with a bright squeeze of zesty lemon.

NUTRITION

336kcal
Protein
14.7g
Fat
25.3g
Carbs
14.6g

SERVINGS

1 serving

INGREDIENTS

2 ounces Cod Fillet

3 tablespoons Canned Chickpeas

1 cup chopped Zucchini

1/2 cup chopped Red Bell Pepper

1.75 tablespoons Extra Virgin Olive Oil

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    On a large sheet pan, toss the chopped zucchini, red bell pepper, and chickpeas with 1 tablespoon of olive oil, salt, and pepper.

  • 3

    Roast the vegetables in the oven for 10 minutes.

  • 4

    While the vegetables roast, pat the fish fillet dry and rub with the remaining 0.75 tablespoon of olive oil and dried herbs like oregano or thyme.

  • 5

    Remove the pan from the oven, move the vegetables to the side, and place the fish fillet in the center.

  • 6

    Return the pan to the oven and bake for an additional 10-12 minutes until the fish is opaque and flakes easily with a fork.

  • 7

    Finish with a fresh squeeze of lemon juice over the fish and vegetables before serving.