Baked Cod with Herb-Crushed Peas and Roasted Carrots

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

Baked Cod with Herb-Crushed Peas and Roasted Carrots

YOUR SOLIN GENERATED RECIPE

Baked Cod with Herb-Crushed Peas and Roasted Carrots

Flaky cod fillets baked with lemon and herbs, served with vibrant smashed peas and honey-roasted carrots for a sweet, caramelized finish.

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NUTRITION

523kcal
Protein
43g
Fat
24.8g
Carbs
32.6g

SERVINGS

1 serving

INGREDIENTS

6 ounces Cod Fillet

200 grams Carrots, sliced

1/2 cup Green Peas

1 Large Egg

1 1/3 tablespoons Extra Virgin Olive Oil

1 tablespoon Lemon Juice

1 tablespoon Fresh Mint, chopped

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.

  • 2

    Toss the sliced carrots with half of the olive oil and a pinch of sea salt, then spread them in a single layer and roast for 20-25 minutes.

  • 3

    Season the cod fillets with lemon juice, salt, and pepper, then place them on the baking sheet with the carrots for the final 10-12 minutes of roasting until the fish flakes easily.

  • 4

    While the fish and carrots roast, bring a small pot of water to a boil and cook the egg for 7 minutes for a jammy yolk, then immediately transfer to an ice bath and peel.

  • 5

    Steam the green peas until tender, then mash them in a small bowl with the remaining olive oil and chopped fresh mint.

  • 6

    Plate the flaky cod over a bed of the herb-crushed peas, serving the roasted carrots and the halved egg on the side.

Baked Cod with Herb-Crushed Peas and Roasted Carrots

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

Baked Cod with Herb-Crushed Peas and Roasted Carrots

YOUR SOLIN GENERATED RECIPE

Baked Cod with Herb-Crushed Peas and Roasted Carrots

Flaky cod fillets baked with lemon and herbs, served with vibrant smashed peas and honey-roasted carrots for a sweet, caramelized finish.

NUTRITION

523kcal
Protein
43g
Fat
24.8g
Carbs
32.6g

SERVINGS

1 serving

INGREDIENTS

6 ounces Cod Fillet

200 grams Carrots, sliced

1/2 cup Green Peas

1 Large Egg

1 1/3 tablespoons Extra Virgin Olive Oil

1 tablespoon Lemon Juice

1 tablespoon Fresh Mint, chopped

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.

  • 2

    Toss the sliced carrots with half of the olive oil and a pinch of sea salt, then spread them in a single layer and roast for 20-25 minutes.

  • 3

    Season the cod fillets with lemon juice, salt, and pepper, then place them on the baking sheet with the carrots for the final 10-12 minutes of roasting until the fish flakes easily.

  • 4

    While the fish and carrots roast, bring a small pot of water to a boil and cook the egg for 7 minutes for a jammy yolk, then immediately transfer to an ice bath and peel.

  • 5

    Steam the green peas until tender, then mash them in a small bowl with the remaining olive oil and chopped fresh mint.

  • 6

    Plate the flaky cod over a bed of the herb-crushed peas, serving the roasted carrots and the halved egg on the side.