Tender Lemon-Herb Baked Cod

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

Tender Lemon-Herb Baked Cod

YOUR SOLIN GENERATED RECIPE

Tender Lemon-Herb Baked Cod

Flaky cod fillets baked with a bright lemon-herb marinade and served alongside tender roasted asparagus and fluffy quinoa for a light yet satisfying meal.

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NUTRITION

459kcal
Protein
48.6g
Fat
17.7g
Carbs
28.1g

SERVINGS

1 serving

INGREDIENTS

8 oz Cod fillet

1 tbsp Extra virgin olive oil

1 tbsp Fresh lemon juice

1 clove Garlic

1 tsp Dried oregano

0.25 tsp Sea salt

0.25 tsp Black pepper

1 cup Asparagus spears

0.5 cup Cooked quinoa

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PREPARATION

  • 1

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

  • 2

    In a small bowl, whisk together the olive oil, lemon juice, minced garlic, oregano, salt, and pepper.

  • 3

    Place the cod fillet and trimmed asparagus spears on the prepared baking sheet.

  • 4

    Brush the lemon-herb mixture generously over both the fish and the asparagus.

  • 5

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

  • 6

    Serve the baked cod and asparagus over a bed of warm, fluffy cooked quinoa.

Tender Lemon-Herb Baked Cod

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

Tender Lemon-Herb Baked Cod

YOUR SOLIN GENERATED RECIPE

Tender Lemon-Herb Baked Cod

Flaky cod fillets baked with a bright lemon-herb marinade and served alongside tender roasted asparagus and fluffy quinoa for a light yet satisfying meal.

NUTRITION

459kcal
Protein
48.6g
Fat
17.7g
Carbs
28.1g

SERVINGS

1 serving

INGREDIENTS

8 oz Cod fillet

1 tbsp Extra virgin olive oil

1 tbsp Fresh lemon juice

1 clove Garlic

1 tsp Dried oregano

0.25 tsp Sea salt

0.25 tsp Black pepper

1 cup Asparagus spears

0.5 cup Cooked quinoa

PREPARATION

  • 1

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

  • 2

    In a small bowl, whisk together the olive oil, lemon juice, minced garlic, oregano, salt, and pepper.

  • 3

    Place the cod fillet and trimmed asparagus spears on the prepared baking sheet.

  • 4

    Brush the lemon-herb mixture generously over both the fish and the asparagus.

  • 5

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

  • 6

    Serve the baked cod and asparagus over a bed of warm, fluffy cooked quinoa.