YOUR SOLIN GENERATED RECIPE
Herb-Crusted Baked Cod with Steamed Asparagus and Lentils
Cod fillets baked with a golden almond-herb crust, served alongside earthy lentils and tender steamed asparagus with a bright, zesty finish.
INGREDIENTS
6 ounces Cod Fillet
0.5 cup Cooked Lentils
1 cup Asparagus
1 tablespoon Extra Virgin Olive Oil
2 tablespoons Almond Flour
1 teaspoon Dried Parsley
0.5 teaspoon Garlic Powder
PREPARATION
Preheat your oven to 400°F and line a baking sheet with parchment paper.
In a small bowl, combine the almond flour, dried parsley, garlic powder, and half of the olive oil to create a thick herb paste.
Pat the cod fillet dry with a paper towel and place it on the prepared baking sheet.
Spread the almond flour mixture evenly over the top of the cod, pressing gently so it adheres.
Bake the cod for 12-15 minutes or until the fish is opaque and flakes easily with a fork.
While the fish bakes, steam the asparagus spears for 4-5 minutes until they are tender-crisp and vibrant green.
Warm the cooked lentils in a small saucepan or microwave, then toss them with the remaining olive oil and a pinch of sea salt.
Plate the herb-crusted cod over the bed of warm lentils and serve with the steamed asparagus on the side.