Name: Herb-Crusted Baked Cod with Lemon
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 8 oz cod fillet; 2 tbsp panko breadcrumbs; 1 tbsp extra virgin olive oil; 1 tsp dried parsley; 0.25 tsp garlic powder; 0.25 tsp sea salt; 0.25 tsp black pepper; 1 medium lemon; 0.5 cup cooked quinoa; 1 cup asparagus spears

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

YOUR SOLIN GENERATED RECIPE

Herb-Crusted Baked Cod with Lemon

Tender cod fillets baked under a crisp, golden herb crust and served with bright lemon slices and fluffy quinoa.

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NUTRITION

Protein

51g

Fat

17.4g

Carbs

44.7g

SERVINGS

1 serving

INGREDIENTS

8 oz cod fillet

2 tbsp panko breadcrumbs

1 tbsp extra virgin olive oil

1 tsp dried parsley

0.25 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

1 medium lemon

0.5 cup cooked quinoa

1 cup asparagus spears

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PREPARATION

1
Preheat your oven to 400°F and line a baking sheet with parchment paper for easy cleanup.
2
Pat the cod fillets dry with a paper towel and place them on the prepared baking sheet.
3
In a small bowl, combine panko, dried parsley, garlic powder, sea salt, black pepper, and half of the olive oil.
4
Press the herb mixture firmly onto the top of each cod fillet to create an even, textured crust.
5
Toss the asparagus spears with the remaining olive oil and arrange them around the fish on the baking sheet.
6
Slice half of the lemon into rounds and place them on top of the cod, then bake for 12 to 15 minutes until the fish is opaque.
7
Once the crust is golden, serve the cod and asparagus immediately over a bed of warm quinoa with a squeeze of fresh lemon.