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; 1 tbsp Fresh lemon juice; 1 tsp Lemon zest; 1 clove Garlic; 0.5 tsp Dried oregano; 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

Flaky cod fillets oven-baked with a bright lemon-garlic herb rub, served alongside tender roasted asparagus and fluffy quinoa.

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NUTRITION

Protein

49.5g

Fat

17.8g

Carbs

32.1g

SERVINGS

1 serving

INGREDIENTS

8 oz Cod fillet

0.5 cup Cooked quinoa

1 cup Asparagus spears

1 tbsp Extra virgin olive oil

1 tbsp Fresh lemon juice

1 tsp Lemon zest

1 clove Garlic

0.5 tsp Dried oregano

0.25 tsp Sea salt

0.25 tsp Black pepper

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PREPARATION

1
Preheat your oven to 400°F (200°C) and line a large rimmed baking sheet with parchment paper.
2
In a small mixing bowl, whisk together the extra virgin olive oil, fresh lemon juice, lemon zest, minced garlic, dried oregano, sea salt, and black pepper.
3
Pat the cod fillet dry with a paper towel and place it on one side of the prepared baking sheet; arrange the asparagus spears on the other side.
4
Drizzle the lemon-herb mixture over both the cod and the asparagus, using a brush or spoon to ensure the fish is well-coated.
5
Bake in the center of the oven for 12 to 15 minutes, or until the cod is opaque and flakes easily with a fork and the asparagus is tender-crisp.
6
Plate the warm cooked quinoa and top with the baked cod and roasted asparagus, drizzling any remaining juices from the pan over the top.