Herb-Roasted Cod with Roasted Sweet Potatoes and Zucchini

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

Herb-Roasted Cod with Roasted Sweet Potatoes and Zucchini

YOUR SOLIN GENERATED RECIPE

Herb-Roasted Cod with Roasted Sweet Potatoes and Zucchini

Cod fillets roasted with fresh herbs, served alongside caramelized sweet potatoes and tender zucchini with a creamy avocado mash.

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NUTRITION

449kcal
Protein
27.8g
Fat
21g
Carbs
40.2g

SERVINGS

1 serving

INGREDIENTS

4.5 oz Cod Fillet

150g Sweet Potato

150g Zucchini

1 tbsp Olive Oil

40g Avocado

1 tsp Dried Oregano

1 tbsp Lemon Juice

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PREPARATION

  • 1

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

  • 2

    Peel and cube the sweet potato into 1/2-inch pieces and slice the zucchini into rounds.

  • 3

    Toss the sweet potatoes with half of the olive oil and a pinch of salt and pepper on the baking sheet.

  • 4

    Roast the sweet potatoes for 15 minutes to give them a head start.

  • 5

    Remove the pan and add the zucchini and the cod fillets to the tray.

  • 6

    Season the cod with dried oregano and lemon juice, then drizzle the remaining olive oil over the fish and zucchini.

  • 7

    Return the pan to the oven and roast for another 10-12 minutes until the fish is opaque and flaky.

  • 8

    Serve the roasted fish and vegetables topped with fresh avocado slices.

Herb-Roasted Cod with Roasted Sweet Potatoes and Zucchini

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

Herb-Roasted Cod with Roasted Sweet Potatoes and Zucchini

YOUR SOLIN GENERATED RECIPE

Herb-Roasted Cod with Roasted Sweet Potatoes and Zucchini

Cod fillets roasted with fresh herbs, served alongside caramelized sweet potatoes and tender zucchini with a creamy avocado mash.

NUTRITION

449kcal
Protein
27.8g
Fat
21g
Carbs
40.2g

SERVINGS

1 serving

INGREDIENTS

4.5 oz Cod Fillet

150g Sweet Potato

150g Zucchini

1 tbsp Olive Oil

40g Avocado

1 tsp Dried Oregano

1 tbsp Lemon Juice

PREPARATION

  • 1

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

  • 2

    Peel and cube the sweet potato into 1/2-inch pieces and slice the zucchini into rounds.

  • 3

    Toss the sweet potatoes with half of the olive oil and a pinch of salt and pepper on the baking sheet.

  • 4

    Roast the sweet potatoes for 15 minutes to give them a head start.

  • 5

    Remove the pan and add the zucchini and the cod fillets to the tray.

  • 6

    Season the cod with dried oregano and lemon juice, then drizzle the remaining olive oil over the fish and zucchini.

  • 7

    Return the pan to the oven and roast for another 10-12 minutes until the fish is opaque and flaky.

  • 8

    Serve the roasted fish and vegetables topped with fresh avocado slices.