Baked Cod with Steamed Asparagus and Cauliflower Mash

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

Baked Cod with Steamed Asparagus and Cauliflower Mash

YOUR SOLIN GENERATED RECIPE

Baked Cod with Steamed Asparagus and Cauliflower Mash

Cod fillets baked with lemon and garlic, served with creamy cauliflower mash and tender steamed asparagus for a meal that is light yet satisfyingly buttery.

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NUTRITION

362kcal
Protein
42.7g
Fat
14g
Carbs
19.8g

SERVINGS

1 serving

INGREDIENTS

6.35 oz Cod Fillet

2.5 cups Cauliflower Florets

12g Ghee

100g Asparagus Spears

2 tbsp Non-fat Greek Yogurt

1 tbsp Lemon Juice

1 clove Garlic, minced

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PREPARATION

  • 1

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

  • 2

    Place the cod fillet on the baking sheet, drizzle with lemon juice, and top with minced garlic and half of the ghee.

  • 3

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

  • 4

    While the fish bakes, steam the cauliflower florets in a steamer basket over boiling water for 10-12 minutes until very soft.

  • 5

    Transfer the steamed cauliflower to a blender or food processor, add the remaining ghee and Greek yogurt, and process until smooth and creamy.

  • 6

    Steam the asparagus spears for 4-5 minutes until they are bright green and tender-crisp.

  • 7

    Serve the baked cod over a generous bed of cauliflower mash with the steamed asparagus on the side.

Baked Cod with Steamed Asparagus and Cauliflower Mash

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

Baked Cod with Steamed Asparagus and Cauliflower Mash

YOUR SOLIN GENERATED RECIPE

Baked Cod with Steamed Asparagus and Cauliflower Mash

Cod fillets baked with lemon and garlic, served with creamy cauliflower mash and tender steamed asparagus for a meal that is light yet satisfyingly buttery.

NUTRITION

362kcal
Protein
42.7g
Fat
14g
Carbs
19.8g

SERVINGS

1 serving

INGREDIENTS

6.35 oz Cod Fillet

2.5 cups Cauliflower Florets

12g Ghee

100g Asparagus Spears

2 tbsp Non-fat Greek Yogurt

1 tbsp Lemon Juice

1 clove Garlic, minced

PREPARATION

  • 1

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

  • 2

    Place the cod fillet on the baking sheet, drizzle with lemon juice, and top with minced garlic and half of the ghee.

  • 3

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

  • 4

    While the fish bakes, steam the cauliflower florets in a steamer basket over boiling water for 10-12 minutes until very soft.

  • 5

    Transfer the steamed cauliflower to a blender or food processor, add the remaining ghee and Greek yogurt, and process until smooth and creamy.

  • 6

    Steam the asparagus spears for 4-5 minutes until they are bright green and tender-crisp.

  • 7

    Serve the baked cod over a generous bed of cauliflower mash with the steamed asparagus on the side.