Name: Lemon Herb Baked Cod
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5 oz Cod fillet; 0.25 cup Quinoa; 1 cup Asparagus; 0.25 tbsp Extra virgin olive oil; 0.5 tsp Ghee; 0.5 whole Lemon; 1 clove Garlic; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 1 tsp Fresh parsley; 1 tsp Fresh dill

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

YOUR SOLIN GENERATED RECIPE

Lemon Herb Baked Cod

Flaky cod fillets baked with a bright lemon-herb butter, served alongside nutty quinoa and crisp-tender roasted asparagus for a refreshing finish.

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NUTRITION

Protein

36.0g

Fat

9.9g

Carbs

41.6g

SERVINGS

1 serving

INGREDIENTS

5 oz Cod fillet

0.25 cup Quinoa

1 cup Asparagus

0.25 tbsp Extra virgin olive oil

0.5 tsp Ghee

0.5 whole Lemon

1 clove Garlic

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Fresh parsley

1 tsp Fresh dill

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PREPARATION

1
Preheat your oven to 400°F and line a large rimmed baking sheet with parchment paper.
2
Trim the woody ends off the asparagus and toss them on one half of the baking sheet with 0.5 tablespoon of olive oil, half of the sea salt, and half of the black pepper.
3
Place the cod fillet on the other half of the baking sheet and rub with the remaining olive oil and minced garlic.
4
Top the cod with the ghee, thin slices of lemon, and half of the fresh parsley and dill.
5
Bake for 12 to 15 minutes until the fish is opaque throughout and the asparagus is tender and slightly charred.
6
While the fish bakes, fluff your pre-cooked quinoa and warm it if necessary.
7
Serve the cod and roasted asparagus over the bed of quinoa, garnishing with the remaining fresh herbs and a final squeeze of lemon juice.