Baked Potato with Herb-Crusted Fish and Steamed Broccoli

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

Baked Potato with Herb-Crusted Fish and Steamed Broccoli

YOUR SOLIN GENERATED RECIPE

Baked Potato with Herb-Crusted Fish and Steamed Broccoli

Flaky white fish baked with a savory herb crust, served alongside a fluffy baked potato and tender steamed broccoli with a sprinkle of salty parmesan.

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NUTRITION

368kcal
Protein
33.9g
Fat
10g
Carbs
36.5g

SERVINGS

1 serving

INGREDIENTS

5 oz Cod Fillet

150g Russet Potato

150g Broccoli Florets

1.5 tsp Extra Virgin Olive Oil

5g Grated Parmesan Cheese

1 tsp Dried Parsley

0.5 tsp Garlic Powder

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C).

  • 2

    Scrub the russet potato and pierce it several times with a fork. Place it directly on the oven rack or a baking sheet and bake for 45-50 minutes until the center is soft.

  • 3

    Pat the cod fillet dry with a paper towel. In a small bowl, mix 1 teaspoon of olive oil with the dried parsley and garlic powder.

  • 4

    Brush the herb oil mixture over the cod fillet. During the last 12-15 minutes of the potato's cooking time, place the fish on a parchment-lined baking sheet and bake until it flakes easily with a fork.

  • 5

    While the fish and potato finish, steam the broccoli florets over boiling water for 5-7 minutes until they are bright green and tender-crisp.

  • 6

    Split the baked potato open and drizzle with the remaining 0.5 teaspoon of olive oil.

  • 7

    Plate the herb-crusted fish and steamed broccoli alongside the potato, and finish by sprinkling the parmesan cheese over the broccoli and potato.

Baked Potato with Herb-Crusted Fish and Steamed Broccoli

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

Baked Potato with Herb-Crusted Fish and Steamed Broccoli

YOUR SOLIN GENERATED RECIPE

Baked Potato with Herb-Crusted Fish and Steamed Broccoli

Flaky white fish baked with a savory herb crust, served alongside a fluffy baked potato and tender steamed broccoli with a sprinkle of salty parmesan.

NUTRITION

368kcal
Protein
33.9g
Fat
10g
Carbs
36.5g

SERVINGS

1 serving

INGREDIENTS

5 oz Cod Fillet

150g Russet Potato

150g Broccoli Florets

1.5 tsp Extra Virgin Olive Oil

5g Grated Parmesan Cheese

1 tsp Dried Parsley

0.5 tsp Garlic Powder

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C).

  • 2

    Scrub the russet potato and pierce it several times with a fork. Place it directly on the oven rack or a baking sheet and bake for 45-50 minutes until the center is soft.

  • 3

    Pat the cod fillet dry with a paper towel. In a small bowl, mix 1 teaspoon of olive oil with the dried parsley and garlic powder.

  • 4

    Brush the herb oil mixture over the cod fillet. During the last 12-15 minutes of the potato's cooking time, place the fish on a parchment-lined baking sheet and bake until it flakes easily with a fork.

  • 5

    While the fish and potato finish, steam the broccoli florets over boiling water for 5-7 minutes until they are bright green and tender-crisp.

  • 6

    Split the baked potato open and drizzle with the remaining 0.5 teaspoon of olive oil.

  • 7

    Plate the herb-crusted fish and steamed broccoli alongside the potato, and finish by sprinkling the parmesan cheese over the broccoli and potato.