Baked Herb-Crusted Cod with Roasted Asparagus

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

Baked Herb-Crusted Cod with Roasted Asparagus

YOUR SOLIN GENERATED RECIPE

Baked Herb-Crusted Cod with Roasted Asparagus

Flaky cod fillets topped with a zesty almond-herb crust and roasted alongside tender asparagus spears, finished with a bright squeeze of lemon.

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NUTRITION

315kcal
Protein
34.5g
Fat
15.8g
Carbs
11.4g

SERVINGS

1 serving

INGREDIENTS

5.5 oz Cod Fillet

150g Asparagus

2 tbsp Almond Flour

1.5 tsp Olive Oil

1 tbsp Lemon Juice

1 clove Garlic

1 tbsp Fresh Parsley

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PREPARATION

  • 1

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

  • 2

    Trim the woody ends off the asparagus and toss with half of the olive oil, salt, and pepper on one side of the baking sheet.

  • 3

    In a small bowl, combine the almond flour, minced garlic, chopped parsley, lemon zest, and the remaining olive oil until it forms a moist crumble.

  • 4

    Pat the cod fillet dry with a paper towel, place it on the other side of the baking sheet, and season lightly with salt and pepper.

  • 5

    Press the almond herb mixture firmly onto the top of the cod fillet to create an even crust.

  • 6

    Bake for 12-15 minutes until the cod is opaque and flakes easily with a fork and the asparagus is tender.

  • 7

    Drizzle fresh lemon juice over the fish and vegetables before serving.

Baked Herb-Crusted Cod with Roasted Asparagus

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

Baked Herb-Crusted Cod with Roasted Asparagus

YOUR SOLIN GENERATED RECIPE

Baked Herb-Crusted Cod with Roasted Asparagus

Flaky cod fillets topped with a zesty almond-herb crust and roasted alongside tender asparagus spears, finished with a bright squeeze of lemon.

NUTRITION

315kcal
Protein
34.5g
Fat
15.8g
Carbs
11.4g

SERVINGS

1 serving

INGREDIENTS

5.5 oz Cod Fillet

150g Asparagus

2 tbsp Almond Flour

1.5 tsp Olive Oil

1 tbsp Lemon Juice

1 clove Garlic

1 tbsp Fresh Parsley

PREPARATION

  • 1

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

  • 2

    Trim the woody ends off the asparagus and toss with half of the olive oil, salt, and pepper on one side of the baking sheet.

  • 3

    In a small bowl, combine the almond flour, minced garlic, chopped parsley, lemon zest, and the remaining olive oil until it forms a moist crumble.

  • 4

    Pat the cod fillet dry with a paper towel, place it on the other side of the baking sheet, and season lightly with salt and pepper.

  • 5

    Press the almond herb mixture firmly onto the top of the cod fillet to create an even crust.

  • 6

    Bake for 12-15 minutes until the cod is opaque and flakes easily with a fork and the asparagus is tender.

  • 7

    Drizzle fresh lemon juice over the fish and vegetables before serving.