Herb-Baked Cod with Roasted Vegetables and White Bean Mash

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

Herb-Baked Cod with Roasted Vegetables and White Bean Mash

YOUR SOLIN GENERATED RECIPE

Herb-Baked Cod with Roasted Vegetables and White Bean Mash

Cod fillets baked with fresh herbs and lemon, served alongside roasted Mediterranean vegetables over a dollop of velvety, garlic-infused white bean mash.

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NUTRITION

442kcal
Protein
43.4g
Fat
15.9g
Carbs
32.6g

SERVINGS

1 serving

INGREDIENTS

6 oz Cod Fillet

1/2 cup Cannellini Beans

1 tbsp Extra Virgin Olive Oil

2 tbsp Non-fat Greek Yogurt

1 cup chopped Zucchini

1/2 cup chopped Red Bell Pepper

1 clove minced Garlic

1 tbsp Lemon Juice

Fresh Parsley and Dried Oregano to taste

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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 chopped zucchini and red bell peppers with half of the olive oil, dried oregano, salt, and pepper on one side of the baking sheet.

  • 3

    Place the cod fillet on the other side of the sheet, drizzle with lemon juice and top with fresh parsley and a pinch of salt.

  • 4

    Roast the fish and vegetables for 12 to 15 minutes until the cod is opaque and flakes easily with a fork.

  • 5

    While the fish roasts, warm the cannellini beans in a small pan or microwave, then mash them with the remaining olive oil, Greek yogurt, and minced garlic until smooth.

  • 6

    Spread the warm white bean mash onto a plate, top with the herb-baked cod, and serve the roasted vegetables on the side.

Herb-Baked Cod with Roasted Vegetables and White Bean Mash

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

Herb-Baked Cod with Roasted Vegetables and White Bean Mash

YOUR SOLIN GENERATED RECIPE

Herb-Baked Cod with Roasted Vegetables and White Bean Mash

Cod fillets baked with fresh herbs and lemon, served alongside roasted Mediterranean vegetables over a dollop of velvety, garlic-infused white bean mash.

NUTRITION

442kcal
Protein
43.4g
Fat
15.9g
Carbs
32.6g

SERVINGS

1 serving

INGREDIENTS

6 oz Cod Fillet

1/2 cup Cannellini Beans

1 tbsp Extra Virgin Olive Oil

2 tbsp Non-fat Greek Yogurt

1 cup chopped Zucchini

1/2 cup chopped Red Bell Pepper

1 clove minced Garlic

1 tbsp Lemon Juice

Fresh Parsley and Dried Oregano to taste

PREPARATION

  • 1

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

  • 2

    Toss the chopped zucchini and red bell peppers with half of the olive oil, dried oregano, salt, and pepper on one side of the baking sheet.

  • 3

    Place the cod fillet on the other side of the sheet, drizzle with lemon juice and top with fresh parsley and a pinch of salt.

  • 4

    Roast the fish and vegetables for 12 to 15 minutes until the cod is opaque and flakes easily with a fork.

  • 5

    While the fish roasts, warm the cannellini beans in a small pan or microwave, then mash them with the remaining olive oil, Greek yogurt, and minced garlic until smooth.

  • 6

    Spread the warm white bean mash onto a plate, top with the herb-baked cod, and serve the roasted vegetables on the side.