Herb-Crusted Baked Cod with Steamed Broccoli and Quinoa

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

Herb-Crusted Baked Cod with Steamed Broccoli and Quinoa

YOUR SOLIN GENERATED RECIPE

Herb-Crusted Baked Cod with Steamed Broccoli and Quinoa

Oven-baked cod topped with an almond-herb crust, served alongside fluffy quinoa and tender steamed broccoli for a bright, zesty finish.

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NUTRITION

408kcal
Protein
44.5g
Fat
11.8g
Carbs
32.3g

SERVINGS

1 serving

INGREDIENTS

7 ounces Cod Fillet

1/2 cup cooked Quinoa

1 cup steamed Broccoli florets

1 tablespoon Almond Flour

1 teaspoon Olive Oil

Dried parsley, garlic powder, and lemon juice to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C) and line a small baking sheet with parchment paper.

  • 2

    In a small bowl, combine the almond flour, olive oil, dried parsley, and garlic powder to create a paste-like herb crust.

  • 3

    Place the cod fillet on the baking sheet, pat it dry with a paper towel, and evenly press the herb mixture onto the top of the fish.

  • 4

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

  • 5

    While the fish is baking, steam the broccoli florets over boiling water for 5-7 minutes until they are vibrant green and tender-crisp.

  • 6

    Fluff the pre-cooked quinoa and warm it if necessary.

  • 7

    Plate the herb-crusted cod alongside the quinoa and steamed broccoli, finishing with a fresh squeeze of lemon juice over the fish and vegetables.

Herb-Crusted Baked Cod with Steamed Broccoli and Quinoa

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

Herb-Crusted Baked Cod with Steamed Broccoli and Quinoa

YOUR SOLIN GENERATED RECIPE

Herb-Crusted Baked Cod with Steamed Broccoli and Quinoa

Oven-baked cod topped with an almond-herb crust, served alongside fluffy quinoa and tender steamed broccoli for a bright, zesty finish.

NUTRITION

408kcal
Protein
44.5g
Fat
11.8g
Carbs
32.3g

SERVINGS

1 serving

INGREDIENTS

7 ounces Cod Fillet

1/2 cup cooked Quinoa

1 cup steamed Broccoli florets

1 tablespoon Almond Flour

1 teaspoon Olive Oil

Dried parsley, garlic powder, and lemon juice to taste

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C) and line a small baking sheet with parchment paper.

  • 2

    In a small bowl, combine the almond flour, olive oil, dried parsley, and garlic powder to create a paste-like herb crust.

  • 3

    Place the cod fillet on the baking sheet, pat it dry with a paper towel, and evenly press the herb mixture onto the top of the fish.

  • 4

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

  • 5

    While the fish is baking, steam the broccoli florets over boiling water for 5-7 minutes until they are vibrant green and tender-crisp.

  • 6

    Fluff the pre-cooked quinoa and warm it if necessary.

  • 7

    Plate the herb-crusted cod alongside the quinoa and steamed broccoli, finishing with a fresh squeeze of lemon juice over the fish and vegetables.