Name: Baked Cod with Herb Quinoa and Roasted Mixed Vegetables
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 7 oz Cod Fillet; 0.5 cup cooked Quinoa; 100g Sweet Potato, cubed; 100g Zucchini, sliced; 1 tbsp Extra Virgin Olive Oil; Fresh Parsley and Lemon

Baked Cod with Herb Quinoa and Roasted Mixed Vegetables

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 Herb Quinoa and Roasted Mixed Vegetables

Flaky cod fillets baked with lemon and garlic, served over fluffy herb-flecked quinoa with a side of tender caramelized sweet potatoes and zucchini.

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NUTRITION

Protein

42.1g

Fat

17g

Carbs

42.9g

SERVINGS

1 serving

INGREDIENTS

7 oz Cod Fillet

0.5 cup cooked Quinoa

100g Sweet Potato, cubed

100g Zucchini, sliced

1 tbsp Extra Virgin Olive Oil

Fresh Parsley and Lemon

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PREPARATION

1
Preheat your oven to 400°F and line a large baking sheet with parchment paper.
2
Toss the cubed sweet potatoes and sliced zucchini with half of the olive oil, sea salt, and black pepper.
3
Spread the vegetables in a single layer on the baking sheet and roast for 15 minutes.
4
While vegetables roast, season the cod fillet with the remaining olive oil, minced garlic, lemon juice, and a pinch of salt.
5
Move the vegetables to one side of the tray and place the cod fillet on the other side.
6
Return the tray to the oven and bake for an additional 10 to 12 minutes until the cod is opaque and flakes easily with a fork.
7
Warm the pre-cooked quinoa in a small pan and fold in fresh chopped parsley and lemon zest for brightness.
8
Plate the herb quinoa alongside the roasted vegetables and top with the baked cod fillet.