Name: Golden Baked White Fish with Zesty Lemon
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 8 oz Cod fillet; 1 tbsp Extra virgin olive oil; 0.5 cup Cooked quinoa; 1.5 cups Asparagus spears; 1 tbsp Lemon juice; 1 tsp Lemon zest; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 0.5 tsp Garlic powder; 1 tsp Dried parsley

Golden Baked White Fish with Zesty Lemon

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

YOUR SOLIN GENERATED RECIPE

Golden Baked White Fish with Zesty Lemon

Flaky white fish fillets baked with a vibrant lemon-herb crust and served alongside nutty quinoa and crisp roasted asparagus.

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NUTRITION

Protein

52.0g

Fat

18.0g

Carbs

35.7g

SERVINGS

1 serving

INGREDIENTS

8 oz Cod fillet

1 tbsp Extra virgin olive oil

0.5 cup Cooked quinoa

1.5 cups Asparagus spears

1 tbsp Lemon juice

1 tsp Lemon zest

0.25 tsp Sea salt

0.25 tsp Black pepper

0.5 tsp Garlic powder

1 tsp Dried parsley

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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
Pat the cod fillets completely dry with a paper towel to ensure the seasoning adheres and the texture remains firm.
3
Place the cod and the trimmed asparagus spears onto the prepared baking sheet in a single layer.
4
Drizzle the olive oil over the fish and the asparagus, tossing the vegetables lightly to coat.
5
In a small bowl, mix the sea salt, black pepper, garlic powder, and dried parsley, then sprinkle evenly over the fish and asparagus.
6
Top the fish fillets with the fresh lemon zest to infuse them with bright citrus oils while baking.
7
Bake for 12 to 15 minutes, or until the fish is opaque and flakes easily with a fork and the asparagus is tender-crisp.
8
Squeeze the fresh lemon juice over the entire tray and serve immediately alongside the warm cooked quinoa.