Name: Zesty Lemon Herb Baked Cod
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 8 oz cod fillet; 0.5 cup cooked quinoa; 1 cup asparagus spears; 1 tbsp extra virgin olive oil; 0.5 tsp sea salt; 0.25 tsp black pepper; 1 tsp lemon zest; 1 tbsp lemon juice; 1 clove garlic; 1 tbsp fresh parsley

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

YOUR SOLIN GENERATED RECIPE

Zesty Lemon Herb Baked Cod

Baked cod fillets infused with a bright lemon-herb crust, served alongside nutty quinoa and crisp-tender roasted asparagus.

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NUTRITION

Protein

49.6g

Fat

17.4g

Carbs

30.7g

SERVINGS

1 serving

INGREDIENTS

8 oz cod fillet

0.5 cup cooked quinoa

1 cup asparagus spears

1 tbsp extra virgin olive oil

0.5 tsp sea salt

0.25 tsp black pepper

1 tsp lemon zest

1 tbsp lemon juice

1 clove garlic

1 tbsp fresh parsley

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PREPARATION

1
Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
2
Trim the woody ends off the asparagus spears and place them on one side of the baking sheet.
3
In a small bowl, whisk together the extra virgin olive oil, lemon zest, lemon juice, minced garlic, sea salt, and black pepper.
4
Place the cod fillet on the other side of the baking sheet and brush the lemon-herb mixture over both the fish and the asparagus.
5
Bake for 12-15 minutes until the cod is opaque and flakes easily with a fork and the asparagus is crisp-tender.
6
Serve the baked cod and asparagus over a bed of warm cooked quinoa, garnished with fresh chopped parsley.