Herb-Baked Fish with Crispy Quinoa and Roasted Vegetables

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

Herb-Baked Fish with Crispy Quinoa and Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Herb-Baked Fish with Crispy Quinoa and Roasted Vegetables

Herb-marinated cod fillets baked until flaky, served over a bed of golden toasted quinoa with a side of tender roasted zucchini and peppers.

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NUTRITION

491kcal
Protein
39.3g
Fat
23.8g
Carbs
30.3g

SERVINGS

1 serving

INGREDIENTS

6.5 oz Cod Fillet

1/2 cup Cooked Quinoa

1.5 tbsp Olive Oil

1 cup chopped Zucchini

1/2 cup chopped Red Bell Pepper

1 clove Garlic

1 tbsp Lemon Juice

1 tbsp Fresh Parsley

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PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Toss the chopped zucchini and red bell pepper with a half tablespoon of olive oil, salt, and pepper on a large baking sheet.

  • 3

    Season the cod fillets with lemon juice, minced garlic, fresh parsley, and a drizzle of olive oil.

  • 4

    Place the fish on the baking sheet alongside the vegetables and roast for 12-15 minutes until the fish is opaque and flakes easily.

  • 5

    While the fish is roasting, heat the remaining tablespoon of olive oil in a non-stick skillet over medium-high heat.

  • 6

    Add the cooked quinoa to the skillet, pressing it down firmly with a spatula, and cook for 4-5 minutes without stirring until the bottom is golden and crispy.

  • 7

    Divide the crispy quinoa onto plates, top with the herb-baked fish, and serve with the roasted vegetables on the side.

Herb-Baked Fish with Crispy Quinoa and Roasted Vegetables

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

Herb-Baked Fish with Crispy Quinoa and Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Herb-Baked Fish with Crispy Quinoa and Roasted Vegetables

Herb-marinated cod fillets baked until flaky, served over a bed of golden toasted quinoa with a side of tender roasted zucchini and peppers.

NUTRITION

491kcal
Protein
39.3g
Fat
23.8g
Carbs
30.3g

SERVINGS

1 serving

INGREDIENTS

6.5 oz Cod Fillet

1/2 cup Cooked Quinoa

1.5 tbsp Olive Oil

1 cup chopped Zucchini

1/2 cup chopped Red Bell Pepper

1 clove Garlic

1 tbsp Lemon Juice

1 tbsp Fresh Parsley

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Toss the chopped zucchini and red bell pepper with a half tablespoon of olive oil, salt, and pepper on a large baking sheet.

  • 3

    Season the cod fillets with lemon juice, minced garlic, fresh parsley, and a drizzle of olive oil.

  • 4

    Place the fish on the baking sheet alongside the vegetables and roast for 12-15 minutes until the fish is opaque and flakes easily.

  • 5

    While the fish is roasting, heat the remaining tablespoon of olive oil in a non-stick skillet over medium-high heat.

  • 6

    Add the cooked quinoa to the skillet, pressing it down firmly with a spatula, and cook for 4-5 minutes without stirring until the bottom is golden and crispy.

  • 7

    Divide the crispy quinoa onto plates, top with the herb-baked fish, and serve with the roasted vegetables on the side.