Name: Baked Cod with Lemon-Herb Butter
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 7.5 oz Cod fillet; 1.5 tbsp Grass-fed butter; 0.5 cup Cooked quinoa; 1 cup Asparagus spears; 1 tbsp Fresh lemon juice; 1 tsp Lemon zest; 1 clove Garlic; 1 tbsp Fresh parsley; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 1 tsp Extra virgin olive oil

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

YOUR SOLIN GENERATED RECIPE

Baked Cod with Lemon-Herb Butter

Baked cod fillets drizzled with a velvety lemon-herb butter sauce and served alongside crisp roasted asparagus and fluffy quinoa.

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NUTRITION

Protein

50.5g

Fat

25.8g

Carbs

33.2g

SERVINGS

1 serving

INGREDIENTS

7.5 oz Cod fillet

1.5 tbsp Grass-fed butter

0.5 cup Cooked quinoa

1 cup Asparagus spears

1 tbsp Fresh lemon juice

1 tsp Lemon zest

1 clove Garlic

1 tbsp Fresh parsley

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Extra virgin olive oil

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PREPARATION

1
Preheat your oven to 400°F and line a large baking sheet with parchment paper for easy cleanup.
2
Arrange the asparagus spears on one side of the pan, drizzle with olive oil, and season with half of the sea salt and black pepper.
3
Pat the cod fillet dry with a paper towel and place it on the other side of the pan, then season both sides with the remaining salt and pepper.
4
In a small glass bowl, whisk together the melted grass-fed butter, minced garlic, lemon juice, lemon zest, and finely chopped parsley.
5
Spoon the fragrant lemon-herb butter mixture evenly over the top of the cod fillet.
6
Bake for 12 to 15 minutes until the cod is opaque and flakes easily with a fork and the asparagus is tender-crisp.
7
Serve the baked cod and roasted asparagus immediately over the bed of warm, fluffy cooked quinoa.