Herb-Baked Cod with Steamed Rice and Roasted Vegetables

This is an example of a meal that Solin would create to include in your personalized meal plan.

Herb-Baked Cod with Steamed Rice and Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Herb-Baked Cod with Steamed Rice and Roasted Vegetables

Herb-seasoned cod baked until flaky, paired with nutty brown rice and roasted vegetables, finished with a dollop of cool, creamy herb yogurt.

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NUTRITION

372kcal
Protein
38.7g
Fat
9.3g
Carbs
33.9g

SERVINGS

1 serving

INGREDIENTS

6 oz Cod Fillet

1/2 cup cooked Brown Rice

1 cup chopped Zucchini

1/2 cup sliced Red Bell Pepper

1 tsp Extra Virgin Olive Oil

2 tbsp Nonfat Greek Yogurt

1 tsp Sliced Almonds

1 tbsp Lemon Juice

Dried Oregano and Sea Salt

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PREPARATION

  • 1

    Preheat your oven to 400 degrees Fahrenheit.

  • 2

    Toss the chopped zucchini and red bell pepper with half of the olive oil and a pinch of sea salt on a large baking sheet.

  • 3

    Roast the vegetables for 8 minutes to give them a head start.

  • 4

    While vegetables roast, season the cod fillet with the remaining olive oil, lemon juice, dried oregano, and a pinch of salt.

  • 5

    Move the vegetables to one side of the baking sheet and place the cod on the other side.

  • 6

    Bake everything together for another 10 to 12 minutes until the cod is opaque and flakes easily with a fork.

  • 7

    Prepare the brown rice according to package instructions or use pre-cooked rice warmed through.

  • 8

    In a small bowl, stir together the Greek yogurt with a splash of lemon juice and extra herbs if desired.

  • 9

    Serve the baked cod over the steamed rice with the roasted vegetables on the side.

  • 10

    Top the fish with the creamy yogurt sauce and a sprinkle of sliced almonds for crunch.

Herb-Baked Cod with Steamed Rice and Roasted Vegetables

This is an example of a meal that Solin would create to include in your personalized meal plan.

Herb-Baked Cod with Steamed Rice and Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Herb-Baked Cod with Steamed Rice and Roasted Vegetables

Herb-seasoned cod baked until flaky, paired with nutty brown rice and roasted vegetables, finished with a dollop of cool, creamy herb yogurt.

NUTRITION

372kcal
Protein
38.7g
Fat
9.3g
Carbs
33.9g

SERVINGS

1 serving

INGREDIENTS

6 oz Cod Fillet

1/2 cup cooked Brown Rice

1 cup chopped Zucchini

1/2 cup sliced Red Bell Pepper

1 tsp Extra Virgin Olive Oil

2 tbsp Nonfat Greek Yogurt

1 tsp Sliced Almonds

1 tbsp Lemon Juice

Dried Oregano and Sea Salt

PREPARATION

  • 1

    Preheat your oven to 400 degrees Fahrenheit.

  • 2

    Toss the chopped zucchini and red bell pepper with half of the olive oil and a pinch of sea salt on a large baking sheet.

  • 3

    Roast the vegetables for 8 minutes to give them a head start.

  • 4

    While vegetables roast, season the cod fillet with the remaining olive oil, lemon juice, dried oregano, and a pinch of salt.

  • 5

    Move the vegetables to one side of the baking sheet and place the cod on the other side.

  • 6

    Bake everything together for another 10 to 12 minutes until the cod is opaque and flakes easily with a fork.

  • 7

    Prepare the brown rice according to package instructions or use pre-cooked rice warmed through.

  • 8

    In a small bowl, stir together the Greek yogurt with a splash of lemon juice and extra herbs if desired.

  • 9

    Serve the baked cod over the steamed rice with the roasted vegetables on the side.

  • 10

    Top the fish with the creamy yogurt sauce and a sprinkle of sliced almonds for crunch.