Name: Zesty Lemon-Herb Baked Cod with Asparagus
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 8 oz cod fillet; 1 cup asparagus spears; 0.5 cup cooked quinoa; 1 tbsp extra virgin olive oil; 0.5 tbsp ghee; 1 clove garlic; 1 tbsp fresh parsley; 1 tbsp lemon juice; 0.25 tsp sea salt; 0.25 tsp black pepper

Zesty Lemon-Herb Baked Cod with Asparagus

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 with Asparagus

Flaky cod fillets baked with a bright lemon-herb ghee topping, served alongside crisp-tender roasted asparagus and fluffy quinoa.

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NUTRITION

Protein

48.1g

Fat

24.6g

Carbs

27g

SERVINGS

1 serving

INGREDIENTS

8 oz cod fillet

1 cup asparagus spears

0.5 cup cooked quinoa

1 tbsp extra virgin olive oil

0.5 tbsp ghee

1 clove garlic

1 tbsp fresh parsley

1 tbsp lemon juice

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
Trim the woody ends off the asparagus and place the spears on one side of the baking sheet.
3
Drizzle the asparagus with extra virgin olive oil and season with a pinch of the sea salt and black pepper.
4
Place the cod fillet on the other side of the baking sheet, ensuring it is not touching the asparagus.
5
In a small bowl, combine the ghee, minced garlic, chopped fresh parsley, and lemon juice until a paste forms.
6
Spread the herb ghee mixture evenly over the top of the cod fillet.
7
Season the cod with the remaining sea salt and black pepper.
8
Bake for 12 to 15 minutes, or until the cod is opaque and flakes easily with a fork and the asparagus is tender.
9
Serve the baked cod and roasted asparagus over a bed of warm cooked quinoa.