Name: Baked Cod with Lemon-Herb Sauce
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 8 oz Cod fillet; 1.5 tbsp Extra virgin olive oil; 1 tbsp Fresh lemon juice; 2 cloves Garlic; 2 tbsp Fresh parsley; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 0.5 cup Cooked quinoa; 1 cup Asparagus spears

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 Sauce

Tender cod fillets baked with a zesty lemon-garlic herb sauce, served alongside nutty quinoa and crisp roasted asparagus.

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NUTRITION

Protein

50.0g

Fat

25.1g

Carbs

33.2g

SERVINGS

1 serving

INGREDIENTS

8 oz Cod fillet

1.5 tbsp Extra virgin olive oil

1 tbsp Fresh lemon juice

2 cloves Garlic

2 tbsp Fresh parsley

0.25 tsp Sea salt

0.25 tsp Black pepper

0.5 cup Cooked quinoa

1 cup Asparagus spears

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PREPARATION

1
Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.
2
Trim the woody ends off the asparagus and place them on one side of the baking sheet, tossing with 0.5 tbsp of the olive oil and a pinch of salt.
3
In a small bowl, whisk together the remaining 1 tbsp of olive oil, lemon juice, minced garlic, and chopped parsley to create the herb sauce.
4
Place the cod fillets on the other side of the baking sheet and season both sides with sea salt and black pepper.
5
Spoon the lemon-herb sauce generously over the top of each cod fillet.
6
Bake for 12 to 15 minutes, or until the cod is opaque and flakes easily with a fork and the asparagus is tender.
7
Serve the baked cod and asparagus over the warm cooked quinoa.