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; 1 tbsp Extra virgin olive oil; 0.5 cup Cooked quinoa; 1 cup Asparagus spears; 1 tbsp Fresh parsley; 1 tbsp Fresh dill; 1 large Garlic clove; 0.5 whole Lemon; 0.25 tsp Sea salt; 0.25 tsp Black pepper

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

Cod fillets baked with a bright lemon-herb crust, served alongside crisp roasted asparagus and fluffy quinoa for a light yet satisfying meal.

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NUTRITION

Protein

50g

Fat

17g

Carbs

34g

SERVINGS

1 serving

INGREDIENTS

8 oz Cod fillet

1 tbsp Extra virgin olive oil

0.5 cup Cooked quinoa

1 cup Asparagus spears

1 tbsp Fresh parsley

1 tbsp Fresh dill

1 large Garlic clove

0.5 whole Lemon

0.25 tsp Sea salt

0.25 tsp Black pepper

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PREPARATION

1
Preheat oven to 400°F (200°C) and line a large baking sheet with parchment paper.
2
Snap off the woody ends of the asparagus spears and arrange them on one side of the prepared baking sheet.
3
Pat the cod fillets dry with a paper towel and place them on the other side of the baking sheet.
4
In a small bowl, whisk together the olive oil, minced garlic, chopped parsley, chopped dill, and the juice from the lemon half.
5
Drizzle the herb mixture evenly over both the cod fillets and the asparagus spears.
6
Season everything with the sea salt and black pepper.
7
Bake for 12 to 15 minutes until the cod is opaque and flakes easily with a fork, and the asparagus is tender-crisp.
8
Serve the baked cod and asparagus over the warm cooked quinoa, garnishing with extra lemon slices if desired.