Name: Baked Cod with Lemon-Herb Crumb
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 8 oz Cod fillet; 2 tbsp Almond flour; 1 tbsp Parmesan cheese; 1 tsp Lemon zest; 1 tbsp Lemon juice; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 1 tbsp Fresh parsley; 1 tbsp Extra virgin olive oil; 1 cup Asparagus spears; 0.5 cup Cooked quinoa

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

YOUR SOLIN GENERATED RECIPE

Baked Cod with Lemon-Herb Crumb

Flaky cod fillets baked with a zesty almond-parmesan crust and served with tender roasted asparagus and fluffy quinoa.

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NUTRITION

Protein

53.8g

Fat

25.6g

Carbs

30g

SERVINGS

1 serving

INGREDIENTS

8 oz Cod fillet

2 tbsp Almond flour

1 tbsp Parmesan cheese

1 tsp Lemon zest

1 tbsp Lemon juice

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tbsp Fresh parsley

1 tbsp Extra virgin olive oil

1 cup Asparagus spears

0.5 cup Cooked quinoa

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PREPARATION

1
Preheat oven to 400°F and line a baking sheet with parchment paper.
2
In a small bowl, combine the almond flour, parmesan cheese, lemon zest, and chopped parsley.
3
Pat the cod fillets dry with a paper towel and place them on the prepared baking sheet.
4
Arrange the asparagus spears around the fish and drizzle everything with the extra virgin olive oil.
5
Season the fish and vegetables with the sea salt and black pepper.
6
Press the almond-herb mixture firmly onto the top of each cod fillet to create a thick crust.
7
Bake for 12 to 15 minutes until the fish is opaque and the crust is beautifully golden.
8
Serve the crusted cod alongside the roasted asparagus over a bed of warm quinoa with a fresh squeeze of lemon juice.