Name: Baked White Fish with Lemon-Dill Sauce
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 8 oz Cod fillet; 0.25 cup Greek yogurt; 1 tbsp Fresh dill; 1 tbsp Lemon juice; 1 tsp Lemon zest; 1 clove Garlic; 1 tbsp Extra virgin olive oil; 0.5 cup Cooked quinoa; 1 cup Asparagus spears; 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 White Fish with Lemon-Dill Sauce

Tender white fish baked with a bright lemon-dill yogurt sauce, served alongside nutty quinoa and crisp roasted asparagus for a clean, vibrant meal.

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NUTRITION

Protein

55.4g

Fat

17.2g

Carbs

30.5g

SERVINGS

1 serving

INGREDIENTS

8 oz Cod fillet

0.25 cup Greek yogurt

1 tbsp Fresh dill

1 tbsp Lemon juice

1 tsp Lemon zest

1 clove Garlic

1 tbsp Extra virgin olive oil

0.5 cup Cooked quinoa

1 cup Asparagus spears

0.25 tsp Sea salt

0.25 tsp Black pepper

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PREPARATION

1
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
2
In a small mixing bowl, whisk together the Greek yogurt, chopped fresh dill, lemon juice, lemon zest, and minced garlic until smooth.
3
Place the cod fillet and the trimmed asparagus spears onto the prepared baking sheet.
4
Drizzle the olive oil over both the fish and the asparagus, then season everything evenly with sea salt and black pepper.
5
Spread the lemon-dill yogurt mixture in an even layer over the top of the cod fillet.
6
Bake for 12 to 15 minutes, or until the fish is opaque and flakes easily with a fork and the asparagus is tender-crisp.
7
Transfer the cooked quinoa to a plate and top with the baked fish and roasted asparagus, drizzling any remaining juices from the pan over the top.