Name: Crispy Lemon-Herb Baked Cod
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 8 oz Cod fillet; 2 tbsp Almond flour; 1 tbsp Extra virgin olive oil; 1 tsp Lemon zest; 0.5 tsp Dried parsley; 0.25 tsp Garlic powder; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 1 cup Asparagus spears; 0.5 cup Cooked quinoa

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

YOUR SOLIN GENERATED RECIPE

Crispy Lemon-Herb Baked Cod

Tender cod fillets baked with a zesty lemon-herb almond crust, served alongside roasted asparagus and fluffy quinoa for a bright and satisfying meal.

Try 7 days free, then $12.99 / mo.

NUTRITION

Protein

55.5g

Fat

19.3g

Carbs

35.8g

SERVINGS

1 serving

INGREDIENTS

8 oz Cod fillet

2 tbsp Almond flour

1 tbsp Extra virgin olive oil

1 tsp Lemon zest

0.5 tsp Dried parsley

0.25 tsp Garlic powder

0.25 tsp Sea salt

0.25 tsp Black pepper

1 cup Asparagus spears

0.5 cup Cooked quinoa

Try 7 days free, then $12.99 / mo.

PREPARATION

1
Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper for easy cleanup.
2
Pat the cod fillets thoroughly dry with a paper towel to ensure the almond crust adheres well and becomes crispy.
3
In a small shallow bowl, whisk together the almond flour, lemon zest, dried parsley, garlic powder, sea salt, and black pepper.
4
Brush the cod fillets with half of the olive oil, then press the top of each fillet into the almond flour mixture until evenly coated.
5
Place the asparagus spears on one side of the baking sheet, drizzle with the remaining olive oil, and toss with a tiny pinch of salt.
6
Arrange the crusted cod fillets on the other side of the baking sheet and bake for 12 to 15 minutes until the fish is opaque and flakes easily with a fork.
7
Serve the crispy cod and roasted asparagus over a bed of warm, fluffy quinoa and garnish with an extra squeeze of lemon if desired.