Name: Baked Cod with Lemon-Herb Butter
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 8 oz Cod fillet; 1.5 tbsp Ghee; 1 tbsp Fresh lemon juice; 1 tsp Lemon zest; 1 clove Garlic; 1 tsp Fresh parsley; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 1 cup Asparagus spears; 0.5 cup Cooked quinoa; 1 tsp Olive oil

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 Butter

Flaky cod fillets baked in a silky lemon-herb ghee sauce, served alongside crisp roasted asparagus and fluffy quinoa for a bright, nutrient-dense dinner.

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NUTRITION

Protein

49.4g

Fat

29.1g

Carbs

32.0g

SERVINGS

1 serving

INGREDIENTS

8 oz Cod fillet

1.5 tbsp Ghee

1 tbsp Fresh lemon juice

1 tsp Lemon zest

1 clove Garlic

1 tsp Fresh parsley

0.25 tsp Sea salt

0.25 tsp Black pepper

1 cup Asparagus spears

0.5 cup Cooked quinoa

1 tsp Olive oil

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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 a paper towel to ensure the sauce adheres well to the fish.
3
Place the cod fillets and the trimmed asparagus spears on the prepared baking sheet.
4
Drizzle the asparagus with olive oil and season with a small pinch of sea salt and black pepper.
5
In a small bowl, whisk together the melted ghee, lemon juice, lemon zest, minced garlic, and chopped parsley.
6
Spoon the lemon-herb ghee mixture evenly over the cod fillets, coating the tops completely.
7
Bake for 12 to 15 minutes, or until the cod is opaque and flakes easily with a fork and the asparagus is tender.
8
Serve the baked cod and roasted asparagus over a bed of warm, fluffy quinoa.