Oven-Baked Cod with Herb Potatoes and Asparagus

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

Oven-Baked Cod with Herb Potatoes and Asparagus

YOUR SOLIN GENERATED RECIPE

Oven-Baked Cod with Herb Potatoes and Asparagus

Flaky cod fillets baked with lemon and fresh dill, served alongside roasted herb-crusted potatoes and snappy asparagus.

Try 7 days free, then $12.99 / mo.

NUTRITION

399kcal
Protein
49g
Fat
9g
Carbs
31.8g

SERVINGS

1 serving

INGREDIENTS

8.5 ounces Cod Fillet

150 grams Red Potatoes, cubed

150 grams Asparagus spears, trimmed

1.5 teaspoons Extra Virgin Olive Oil

1 tablespoon Lemon Juice

1 tablespoon Fresh Dill, chopped

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.

  • 2

    Toss the cubed red potatoes with half of the olive oil, dried rosemary, salt, and pepper.

  • 3

    Spread the potatoes in a single layer on the baking sheet and roast for 18-20 minutes until they begin to soften.

  • 4

    Remove the tray from the oven and move the potatoes to one side to make room for the fish and asparagus.

  • 5

    Place the cod fillets and asparagus on the tray, drizzling both with the remaining olive oil and lemon juice.

  • 6

    Season the cod with fresh dill and a pinch of sea salt.

  • 7

    Return the tray to the oven and bake for an additional 10-12 minutes until the cod is opaque and flakes easily with a fork.

Oven-Baked Cod with Herb Potatoes and Asparagus

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

Oven-Baked Cod with Herb Potatoes and Asparagus

YOUR SOLIN GENERATED RECIPE

Oven-Baked Cod with Herb Potatoes and Asparagus

Flaky cod fillets baked with lemon and fresh dill, served alongside roasted herb-crusted potatoes and snappy asparagus.

NUTRITION

399kcal
Protein
49g
Fat
9g
Carbs
31.8g

SERVINGS

1 serving

INGREDIENTS

8.5 ounces Cod Fillet

150 grams Red Potatoes, cubed

150 grams Asparagus spears, trimmed

1.5 teaspoons Extra Virgin Olive Oil

1 tablespoon Lemon Juice

1 tablespoon Fresh Dill, chopped

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.

  • 2

    Toss the cubed red potatoes with half of the olive oil, dried rosemary, salt, and pepper.

  • 3

    Spread the potatoes in a single layer on the baking sheet and roast for 18-20 minutes until they begin to soften.

  • 4

    Remove the tray from the oven and move the potatoes to one side to make room for the fish and asparagus.

  • 5

    Place the cod fillets and asparagus on the tray, drizzling both with the remaining olive oil and lemon juice.

  • 6

    Season the cod with fresh dill and a pinch of sea salt.

  • 7

    Return the tray to the oven and bake for an additional 10-12 minutes until the cod is opaque and flakes easily with a fork.