Herb-Baked Cod with Roasted Potatoes and Broccoli

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

Herb-Baked Cod with Roasted Potatoes and Broccoli

YOUR SOLIN GENERATED RECIPE

Herb-Baked Cod with Roasted Potatoes and Broccoli

Tender cod fillets baked with lemon and fresh herbs, served alongside golden roasted potatoes and charred broccoli for a satisfying, crispy finish.

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NUTRITION

391kcal
Protein
45.6g
Fat
7.4g
Carbs
37.7g

SERVINGS

1 serving

INGREDIENTS

7.5 ounces Cod Fillet

150 grams Yukon Gold Potatoes, cubed

150 grams Broccoli Florets

1.1 teaspoons Extra Virgin Olive Oil

1 tablespoon Lemon Juice

0.5 teaspoon Dried Oregano

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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 cubed Yukon Gold potatoes with half of the olive oil and a pinch of salt, then spread them in a single layer on the baking sheet.

  • 3

    Roast the potatoes for 15 minutes until they begin to soften.

  • 4

    Move the potatoes to one side of the pan and add the broccoli florets, drizzling them with the remaining olive oil.

  • 5

    Place the cod fillets on the other side of the pan, seasoning them with dried oregano, lemon juice, and a bit of cracked black pepper.

  • 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

    Serve immediately while the potatoes are hot and the broccoli is perfectly charred.

Herb-Baked Cod with Roasted Potatoes and Broccoli

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

Herb-Baked Cod with Roasted Potatoes and Broccoli

YOUR SOLIN GENERATED RECIPE

Herb-Baked Cod with Roasted Potatoes and Broccoli

Tender cod fillets baked with lemon and fresh herbs, served alongside golden roasted potatoes and charred broccoli for a satisfying, crispy finish.

NUTRITION

391kcal
Protein
45.6g
Fat
7.4g
Carbs
37.7g

SERVINGS

1 serving

INGREDIENTS

7.5 ounces Cod Fillet

150 grams Yukon Gold Potatoes, cubed

150 grams Broccoli Florets

1.1 teaspoons Extra Virgin Olive Oil

1 tablespoon Lemon Juice

0.5 teaspoon Dried Oregano

PREPARATION

  • 1

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

  • 2

    Toss the cubed Yukon Gold potatoes with half of the olive oil and a pinch of salt, then spread them in a single layer on the baking sheet.

  • 3

    Roast the potatoes for 15 minutes until they begin to soften.

  • 4

    Move the potatoes to one side of the pan and add the broccoli florets, drizzling them with the remaining olive oil.

  • 5

    Place the cod fillets on the other side of the pan, seasoning them with dried oregano, lemon juice, and a bit of cracked black pepper.

  • 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

    Serve immediately while the potatoes are hot and the broccoli is perfectly charred.