Name: Baked White Fish with Lemon-Herb Sauce
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 9 oz Cod fillet; 0.5 cup Quinoa, cooked; 1 cup Asparagus spears; 1 tbsp Extra virgin olive oil; 1 tbsp Lemon juice; 1 tsp Lemon zest; 1 clove Garlic, minced; 0.5 tsp Sea salt; 0.25 tsp Black pepper; 1 tbsp Fresh parsley, chopped; 1 tsp Fresh dill, chopped

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

YOUR SOLIN GENERATED RECIPE

Baked White Fish with Lemon-Herb Sauce

Flaky white fish fillets oven-baked with a zesty lemon-herb drizzle, served alongside nutty quinoa and crisp-tender asparagus for a bright and refreshing finish.

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NUTRITION

Protein

54.9g

Fat

17.8g

Carbs

31.7g

SERVINGS

1 serving

INGREDIENTS

9 oz Cod fillet

0.5 cup Quinoa, cooked

1 cup Asparagus spears

1 tbsp Extra virgin olive oil

1 tbsp Lemon juice

1 tsp Lemon zest

1 clove Garlic, minced

0.5 tsp Sea salt

0.25 tsp Black pepper

1 tbsp Fresh parsley, chopped

1 tsp Fresh dill, chopped

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PREPARATION

1
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
2
In a small bowl, whisk together the extra virgin olive oil, lemon juice, lemon zest, minced garlic, sea salt, and black pepper.
3
Place the cod fillet and asparagus spears on the prepared baking sheet in a single layer.
4
Drizzle the lemon-garlic oil mixture over the fish and asparagus, ensuring everything is evenly coated.
5
Bake for 12 to 15 minutes, or until the fish is opaque and flakes easily with a fork and the asparagus is tender.
6
Remove from the oven and immediately sprinkle the fresh parsley and dill over the fish.
7
Serve the baked fish and asparagus over the warm cooked quinoa, drizzling any remaining juices from the pan over the top.