Name: Baked Alaskan Cod with Lemon-Herb Sauce
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 8 oz Alaskan cod; 0.5 cup cooked quinoa; 1 cup asparagus; 1 tbsp extra virgin olive oil; 0.5 tbsp ghee; 1 tbsp lemon juice; 1 tsp lemon zest; 1 clove garlic; 1 tbsp parsley; 0.25 tsp sea salt; 0.25 tsp black pepper

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

YOUR SOLIN GENERATED RECIPE

Baked Alaskan Cod with Lemon-Herb Sauce

Flaky Alaskan cod fillets baked to perfection with a vibrant lemon-herb sauce, served alongside nutty quinoa and crisp roasted asparagus.

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NUTRITION

Protein

49.7g

Fat

24.4g

Carbs

30.7g

SERVINGS

1 serving

INGREDIENTS

8 oz Alaskan cod

0.5 cup cooked quinoa

1 cup asparagus

1 tbsp extra virgin olive oil

0.5 tbsp ghee

1 tbsp lemon juice

1 tsp lemon zest

1 clove garlic

1 tbsp parsley

0.25 tsp sea salt

0.25 tsp black pepper

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PREPARATION

1
Preheat your oven to 400°F and line a large baking sheet with parchment paper.
2
Pat the cod fillets dry with paper towels and place them on one side of the baking sheet.
3
Toss the asparagus with 0.5 tbsp of the olive oil and a pinch of the sea salt and black pepper on the other side of the sheet.
4
In a small bowl, whisk together the remaining olive oil, melted ghee, lemon juice, lemon zest, minced garlic, parsley, and the remaining salt and pepper.
5
Drizzle half of the lemon-herb sauce over the cod fillets, spreading it evenly to coat the surface.
6
Bake for 12 to 15 minutes until the cod is opaque and flakes easily with a fork, and the asparagus is tender-crisp.
7
Divide the warm quinoa between plates and top with the baked cod and roasted asparagus, finishing with a drizzle of the remaining sauce.