Lemon Herb Baked Cod with Steamed Brown Rice and Asparagus

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

Lemon Herb Baked Cod with Steamed Brown Rice and Asparagus

YOUR SOLIN GENERATED RECIPE

Lemon Herb Baked Cod with Steamed Brown Rice and Asparagus

Flaky cod fillets baked with fresh lemon and aromatic herbs, served alongside nutty brown rice and tender-crisp asparagus.

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NUTRITION

370kcal
Protein
40.8g
Fat
9.5g
Carbs
30.8g

SERVINGS

1 serving

INGREDIENTS

7 oz Cod Fillet

1/2 cup Cooked Brown Rice

1 cup Asparagus spears

1.5 tsp Extra Virgin Olive Oil

1 tbsp Lemon Juice

1 clove Garlic, minced

1 tbsp Fresh Parsley, chopped

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PREPARATION

  • 1

    Preheat your oven to 400°F and line a small baking sheet with parchment paper.

  • 2

    Pat the cod fillet dry with a paper towel and place it on the prepared baking sheet.

  • 3

    In a small bowl, whisk together the olive oil, lemon juice, minced garlic, and chopped parsley.

  • 4

    Drizzle the herb mixture over the cod, ensuring it is evenly coated, and season with a pinch of sea salt and black pepper.

  • 5

    Bake the cod for 12 to 15 minutes, or until the fish is opaque and flakes easily with a fork.

  • 6

    While the fish bakes, steam the asparagus spears for 4 to 6 minutes until they are bright green and tender-crisp.

  • 7

    Warm the pre-cooked brown rice in a small saucepan or microwave.

  • 8

    Plate the baked cod alongside the steamed brown rice and asparagus, drizzling any remaining juices from the baking pan over the fish and vegetables.

Lemon Herb Baked Cod with Steamed Brown Rice and Asparagus

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

Lemon Herb Baked Cod with Steamed Brown Rice and Asparagus

YOUR SOLIN GENERATED RECIPE

Lemon Herb Baked Cod with Steamed Brown Rice and Asparagus

Flaky cod fillets baked with fresh lemon and aromatic herbs, served alongside nutty brown rice and tender-crisp asparagus.

NUTRITION

370kcal
Protein
40.8g
Fat
9.5g
Carbs
30.8g

SERVINGS

1 serving

INGREDIENTS

7 oz Cod Fillet

1/2 cup Cooked Brown Rice

1 cup Asparagus spears

1.5 tsp Extra Virgin Olive Oil

1 tbsp Lemon Juice

1 clove Garlic, minced

1 tbsp Fresh Parsley, chopped

PREPARATION

  • 1

    Preheat your oven to 400°F and line a small baking sheet with parchment paper.

  • 2

    Pat the cod fillet dry with a paper towel and place it on the prepared baking sheet.

  • 3

    In a small bowl, whisk together the olive oil, lemon juice, minced garlic, and chopped parsley.

  • 4

    Drizzle the herb mixture over the cod, ensuring it is evenly coated, and season with a pinch of sea salt and black pepper.

  • 5

    Bake the cod for 12 to 15 minutes, or until the fish is opaque and flakes easily with a fork.

  • 6

    While the fish bakes, steam the asparagus spears for 4 to 6 minutes until they are bright green and tender-crisp.

  • 7

    Warm the pre-cooked brown rice in a small saucepan or microwave.

  • 8

    Plate the baked cod alongside the steamed brown rice and asparagus, drizzling any remaining juices from the baking pan over the fish and vegetables.