Name: Baked Cod with Lemon and Herbs
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 4 oz Cod fillet; 1 cup Cannellini beans; 0.5 cup Cooked quinoa; 0.5 tbsp Olive oil; 1 cup Fresh spinach; 1 tbsp Hemp seeds; 1 medium Lemon; 1 tsp Dried oregano; 0.5 tsp Garlic powder; 0.25 tsp Sea salt; 0.25 tsp Black pepper

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 and Herbs

Flaky cod fillet oven-roasted with lemon and oregano, served over a protein-packed bed of white beans and quinoa with fresh spinach.

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NUTRITION

Protein

45.7g

Fat

15.8g

Carbs

71.4g

SERVINGS

1 serving

INGREDIENTS

4 oz Cod fillet

1 cup Cannellini beans

0.5 cup Cooked quinoa

0.5 tbsp Olive oil

1 cup Fresh spinach

1 tbsp Hemp seeds

1 medium Lemon

1 tsp Dried oregano

0.5 tsp Garlic powder

0.25 tsp Sea salt

0.25 tsp Black pepper

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PREPARATION

1
Preheat your oven to 400°F and line a small baking sheet with parchment paper.
2
Pat the cod fillet dry with a paper towel and season both sides with sea salt, black pepper, and garlic powder.
3
Place the cod on the baking sheet, top with two thin lemon slices and a sprinkle of dried oregano, and roast for 10-12 minutes until the fish is opaque and flakes easily.
4
While the fish roasts, combine the cannellini beans, cooked quinoa, and olive oil in a skillet over medium heat.
5
Stir the fresh spinach into the bean and quinoa mixture until just wilted, then remove from heat.
6
Plate the warm bean and quinoa mixture, top with the roasted cod, and finish with a squeeze of fresh lemon juice and a sprinkle of hemp seeds.