Herb-Baked Cod with Steamed Green Beans and Quinoa

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

Herb-Baked Cod with Steamed Green Beans and Quinoa

YOUR SOLIN GENERATED RECIPE

Herb-Baked Cod with Steamed Green Beans and Quinoa

Flaky cod fillets baked with fresh parsley and lemon, served with fluffy quinoa and vibrant steamed green beans finished with a drizzle of silky olive oil.

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NUTRITION

416kcal
Protein
18.6g
Fat
26.4g
Carbs
28.1g

SERVINGS

1 serving

INGREDIENTS

2.5 ounces Cod Fillet

0.5 cup cooked Quinoa

1 cup Green Beans

1.75 tablespoons Extra Virgin Olive Oil

1 tablespoon Lemon Juice

1 tablespoon fresh Parsley, chopped

0.25 teaspoon Garlic Powder

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PREPARATION

  • 1

    Preheat your oven to 400°F and line a small baking sheet with parchment paper.

  • 2

    Place the cod fillet on the baking sheet and season with garlic powder and half of the chopped parsley.

  • 3

    Drizzle the fish with the lemon juice and 0.75 tablespoons of the olive oil.

  • 4

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

  • 5

    While the fish bakes, steam the green beans in a steamer basket over boiling water for about 5 minutes until tender-crisp.

  • 6

    In a small bowl, combine the warm cooked quinoa and steamed green beans, tossing them with the remaining 1 tablespoon of olive oil.

  • 7

    Plate the quinoa and green bean mixture and top with the herb-baked cod, garnishing with the remaining parsley.

Herb-Baked Cod with Steamed Green Beans and Quinoa

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

Herb-Baked Cod with Steamed Green Beans and Quinoa

YOUR SOLIN GENERATED RECIPE

Herb-Baked Cod with Steamed Green Beans and Quinoa

Flaky cod fillets baked with fresh parsley and lemon, served with fluffy quinoa and vibrant steamed green beans finished with a drizzle of silky olive oil.

NUTRITION

416kcal
Protein
18.6g
Fat
26.4g
Carbs
28.1g

SERVINGS

1 serving

INGREDIENTS

2.5 ounces Cod Fillet

0.5 cup cooked Quinoa

1 cup Green Beans

1.75 tablespoons Extra Virgin Olive Oil

1 tablespoon Lemon Juice

1 tablespoon fresh Parsley, chopped

0.25 teaspoon Garlic Powder

PREPARATION

  • 1

    Preheat your oven to 400°F and line a small baking sheet with parchment paper.

  • 2

    Place the cod fillet on the baking sheet and season with garlic powder and half of the chopped parsley.

  • 3

    Drizzle the fish with the lemon juice and 0.75 tablespoons of the olive oil.

  • 4

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

  • 5

    While the fish bakes, steam the green beans in a steamer basket over boiling water for about 5 minutes until tender-crisp.

  • 6

    In a small bowl, combine the warm cooked quinoa and steamed green beans, tossing them with the remaining 1 tablespoon of olive oil.

  • 7

    Plate the quinoa and green bean mixture and top with the herb-baked cod, garnishing with the remaining parsley.