Lemon Herb Baked Cod with Roasted Vegetables

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

Lemon Herb Baked Cod with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Lemon Herb Baked Cod with Roasted Vegetables

Tender cod fillets baked with a zesty lemon-herb crust alongside caramelized sweet potatoes and vibrant green vegetables for a comforting, nutrient-dense lunch.

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NUTRITION

529kcal
Protein
47.8g
Fat
22.1g
Carbs
37.4g

SERVINGS

1 serving

INGREDIENTS

8 oz Cod fillet

1 tbsp Extra virgin olive oil

1 cup Broccoli florets

1 cup Zucchini slices

1 medium Sweet potato

1 tbsp Lemon juice

1 tsp Garlic powder

1 tsp Dried oregano

0.25 tsp Sea salt

0.25 tsp Black pepper

0.5 tbsp Grass-fed butter

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PREPARATION

  • 1

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

  • 2

    Peel and dice the sweet potato into 1/2-inch cubes, then toss them on the baking sheet with half of the olive oil, sea salt, and black pepper.

  • 3

    Roast the sweet potatoes for 12 minutes until they just begin to soften and take on a light golden color.

  • 4

    Remove the pan from the oven and move the potatoes to the edges to make room for the broccoli florets, zucchini slices, and the cod fillet.

  • 5

    Drizzle the remaining olive oil over the green vegetables and season the cod fillet with garlic powder, dried oregano, and fresh lemon juice.

  • 6

    Return the pan to the oven and bake for another 12 to 15 minutes until the cod is opaque and flakes easily with a fork.

  • 7

    Top the hot cod with the grass-fed butter, allowing it to melt into the herbs before serving warm.

Lemon Herb Baked Cod with Roasted Vegetables

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

Lemon Herb Baked Cod with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Lemon Herb Baked Cod with Roasted Vegetables

Tender cod fillets baked with a zesty lemon-herb crust alongside caramelized sweet potatoes and vibrant green vegetables for a comforting, nutrient-dense lunch.

NUTRITION

529kcal
Protein
47.8g
Fat
22.1g
Carbs
37.4g

SERVINGS

1 serving

INGREDIENTS

8 oz Cod fillet

1 tbsp Extra virgin olive oil

1 cup Broccoli florets

1 cup Zucchini slices

1 medium Sweet potato

1 tbsp Lemon juice

1 tsp Garlic powder

1 tsp Dried oregano

0.25 tsp Sea salt

0.25 tsp Black pepper

0.5 tbsp Grass-fed butter

PREPARATION

  • 1

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

  • 2

    Peel and dice the sweet potato into 1/2-inch cubes, then toss them on the baking sheet with half of the olive oil, sea salt, and black pepper.

  • 3

    Roast the sweet potatoes for 12 minutes until they just begin to soften and take on a light golden color.

  • 4

    Remove the pan from the oven and move the potatoes to the edges to make room for the broccoli florets, zucchini slices, and the cod fillet.

  • 5

    Drizzle the remaining olive oil over the green vegetables and season the cod fillet with garlic powder, dried oregano, and fresh lemon juice.

  • 6

    Return the pan to the oven and bake for another 12 to 15 minutes until the cod is opaque and flakes easily with a fork.

  • 7

    Top the hot cod with the grass-fed butter, allowing it to melt into the herbs before serving warm.