Name: Baked Cod with Lemon-Herb Crumb Topping
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 8 oz Cod fillet; 1.5 tbsp Almond flour; 0.5 tbsp Extra virgin olive oil; 0.5 tsp Lemon zest; 1 tbsp Fresh parsley; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 0.5 cup Cooked quinoa; 1 cup Asparagus spears; 1 tsp Lemon juice

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 Topping

Flaky cod fillets baked under a golden almond-herb crust, served with nutty quinoa and crisp-tender asparagus for a bright and satisfying meal.

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NUTRITION

Protein

52.1g

Fat

18.6g

Carbs

30.1g

SERVINGS

1 serving

INGREDIENTS

8 oz Cod fillet

1.5 tbsp Almond flour

0.5 tbsp Extra virgin olive oil

0.5 tsp Lemon zest

1 tbsp Fresh parsley

0.25 tsp Sea salt

0.25 tsp Black pepper

0.5 cup Cooked quinoa

1 cup Asparagus spears

1 tsp Lemon juice

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PREPARATION

1
Preheat your oven to 400°F and line a baking sheet with parchment paper for easy cleanup.
2
Pat the cod fillets dry with a paper towel and season both sides with half of the sea salt and black pepper.
3
In a small mixing bowl, combine the almond flour, lemon zest, finely chopped parsley, olive oil, and the remaining salt and pepper until the mixture is crumbly.
4
Place the cod fillets on the prepared baking sheet and press the almond crumb mixture firmly onto the top of each fillet.
5
Arrange the asparagus spears around the fish on the same tray and drizzle them with the fresh lemon juice.
6
Bake for 12 to 15 minutes or until the fish is opaque and flakes easily with a fork, and the topping is beautifully toasted.
7
Serve the baked cod and asparagus immediately alongside the warm cooked quinoa.