Name: Baked White Fish with Lemon-Herb Sauce
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 8 oz Cod fillet; 0.5 cup Cooked quinoa; 1 cup Asparagus spears; 1 tbsp Extra virgin olive oil; 1 tbsp Fresh lemon juice; 1 tsp Lemon zest; 1 clove Garlic; 1 tbsp Fresh parsley; 0.25 tsp Sea salt; 0.25 tsp Black pepper

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

YOUR SOLIN GENERATED RECIPE

Baked White Fish with Lemon-Herb Sauce

Flaky white fish fillets baked with a zesty lemon-garlic infusion, served over fluffy quinoa and crisp roasted asparagus for a bright and refreshing finish.

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NUTRITION

Protein

49.7g

Fat

17.8g

Carbs

31.7g

SERVINGS

1 serving

INGREDIENTS

8 oz Cod fillet

0.5 cup Cooked quinoa

1 cup Asparagus spears

1 tbsp Extra virgin olive oil

1 tbsp Fresh lemon juice

1 tsp Lemon zest

1 clove Garlic

1 tbsp Fresh parsley

0.25 tsp Sea salt

0.25 tsp Black pepper

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PREPARATION

1
Preheat oven to 400°F and line a baking sheet with parchment paper.
2
Trim the woody ends off the asparagus and place them on one side of the baking sheet.
3
Pat the cod fillet dry with a paper towel and place it on the other side of the sheet.
4
In a small bowl, whisk together the olive oil, lemon juice, lemon zest, minced garlic, salt, and pepper.
5
Drizzle half of the lemon-herb mixture over the fish and the remaining half over the asparagus, tossing the spears to coat.
6
Bake for 12-15 minutes until the fish is opaque and flakes easily with a fork and the asparagus is tender-crisp.
7
Serve the baked fish and asparagus over a bed of warm cooked quinoa, garnished with fresh chopped parsley.