Name: Baked Cod with Lemon-Herb Crumb
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 7 oz Cod fillet; 1.5 tbsp Almond flour; 0.75 tbsp Extra virgin olive oil; 0.5 cup Cooked quinoa; 1 cup Asparagus spears; 0.5 tsp Lemon zest; 1 tbsp Lemon juice; 0.5 tsp Dried parsley; 0.25 tsp Garlic powder; 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 Cod with Lemon-Herb Crumb

Flaky cod fillets baked with a zesty almond-herb crust, served alongside vibrant roasted asparagus and fluffy quinoa.

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NUTRITION

Protein

49.9g

Fat

20.2g

Carbs

31.7g

SERVINGS

1 serving

INGREDIENTS

7 oz Cod fillet

1.5 tbsp Almond flour

0.75 tbsp Extra virgin olive oil

0.5 cup Cooked quinoa

1 cup Asparagus spears

0.5 tsp Lemon zest

1 tbsp Lemon juice

0.5 tsp Dried parsley

0.25 tsp Garlic powder

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 baking sheet with parchment paper.
2
Pat the cod fillet dry with a paper towel to ensure the crust adheres properly.
3
In a small bowl, combine almond flour, lemon zest, dried parsley, garlic powder, salt, and pepper.
4
Brush the cod with half of the olive oil and press the almond flour mixture firmly onto the top of the fish.
5
Place the cod and the asparagus spears on the baking sheet, drizzling the remaining olive oil and lemon juice over the asparagus.
6
Bake for 12-15 minutes until the cod is opaque and flakes easily with a fork.
7
Serve the baked cod and roasted asparagus over a bed of warm, fluffy quinoa.