YOUR SOLIN GENERATED RECIPE
Crispy Baked Lemon-Herb Cod with Roasted Asparagus
Cod fillets baked with a zesty almond-herb crust until flaky, paired with vibrant roasted asparagus for a crisp and refreshing finish.
INGREDIENTS
9 oz Cod fillet
2 tbsp Almond flour
1 tsp Dried parsley
0.5 tsp Garlic powder
0.25 tsp Sea salt
0.25 tsp Black pepper
1 tbsp Extra virgin olive oil
12 medium Asparagus spears
0.5 medium Lemon
PREPARATION
Preheat your oven to 400°F (200°C) and line a large rimmed baking sheet with parchment paper.
Trim the tough, woody ends off the asparagus spears and spread them out on one side of the prepared baking sheet.
Pat the cod fillet completely dry with a paper towel and place it on the other side of the sheet.
In a small bowl, whisk together the almond flour, dried parsley, garlic powder, sea salt, and black pepper.
Drizzle half of the olive oil over the asparagus and the remaining half over the cod fillet.
Spoon the almond flour mixture onto the top of the cod, pressing it down firmly with your fingers to create an even crust.
Bake for 12 to 15 minutes, or until the asparagus is tender-crisp and the cod is opaque and flakes easily with a fork.
Remove from the oven and immediately squeeze the fresh lemon juice over both the fish and the roasted asparagus before serving.