Herb-Baked Cod with Roasted Vegetables and Quinoa

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

Herb-Baked Cod with Roasted Vegetables and Quinoa

YOUR SOLIN GENERATED RECIPE

Herb-Baked Cod with Roasted Vegetables and Quinoa

Flaky cod fillet baked with Mediterranean herbs and lemon, served alongside roasted zucchini and fluffy quinoa for a light yet satisfying meal with a bright citrus finish.

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NUTRITION

319kcal
Protein
15.2g
Fat
16.7g
Carbs
28g

SERVINGS

1 serving

INGREDIENTS

1.75 ounces Cod Fillet

0.5 cup cooked Quinoa

1 cup chopped Zucchini

0.5 cup chopped Red Bell Pepper

1 tablespoon Olive Oil

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C).

  • 2

    Toss the diced zucchini and red bell peppers with half of the olive oil, a pinch of salt, and dried oregano on a large baking sheet.

  • 3

    Roast the vegetables in the preheated oven for 10 minutes.

  • 4

    While the vegetables roast, pat the cod fillet dry and season both sides with the remaining olive oil, fresh lemon juice, and a sprinkle of Mediterranean herbs like parsley and thyme.

  • 5

    Move the vegetables to the sides of the baking sheet and place the cod fillet in the center.

  • 6

    Bake for an additional 10-12 minutes until the cod is opaque and flakes easily with a fork.

  • 7

    Serve the herb-baked cod and roasted vegetables over a bed of warm, fluffy quinoa.

Herb-Baked Cod with Roasted Vegetables and Quinoa

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

Herb-Baked Cod with Roasted Vegetables and Quinoa

YOUR SOLIN GENERATED RECIPE

Herb-Baked Cod with Roasted Vegetables and Quinoa

Flaky cod fillet baked with Mediterranean herbs and lemon, served alongside roasted zucchini and fluffy quinoa for a light yet satisfying meal with a bright citrus finish.

NUTRITION

319kcal
Protein
15.2g
Fat
16.7g
Carbs
28g

SERVINGS

1 serving

INGREDIENTS

1.75 ounces Cod Fillet

0.5 cup cooked Quinoa

1 cup chopped Zucchini

0.5 cup chopped Red Bell Pepper

1 tablespoon Olive Oil

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C).

  • 2

    Toss the diced zucchini and red bell peppers with half of the olive oil, a pinch of salt, and dried oregano on a large baking sheet.

  • 3

    Roast the vegetables in the preheated oven for 10 minutes.

  • 4

    While the vegetables roast, pat the cod fillet dry and season both sides with the remaining olive oil, fresh lemon juice, and a sprinkle of Mediterranean herbs like parsley and thyme.

  • 5

    Move the vegetables to the sides of the baking sheet and place the cod fillet in the center.

  • 6

    Bake for an additional 10-12 minutes until the cod is opaque and flakes easily with a fork.

  • 7

    Serve the herb-baked cod and roasted vegetables over a bed of warm, fluffy quinoa.