Name: Baked Lemon Herb Cod with Roasted Vegetables
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 9 oz Cod fillet; 0.5 cup Canned chickpeas; 1 cup Broccoli florets; 1 tbsp Extra virgin olive oil; 1 tbsp Lemon juice; 0.5 tsp Dried oregano; 0.25 tsp Garlic powder; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 1 tbsp Fresh parsley

Baked Lemon Herb Cod with Roasted Vegetables

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

YOUR SOLIN GENERATED RECIPE

Baked Lemon Herb Cod with Roasted Vegetables

Oven-baked cod fillets seasoned with a zesty lemon-herb rub and served with crisp roasted broccoli and chickpeas for a vibrant, high-fiber dinner.

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NUTRITION

Protein

53.5g

Fat

18.0g

Carbs

23.8g

SERVINGS

1 serving

INGREDIENTS

9 oz Cod fillet

0.5 cup Canned chickpeas

1 cup Broccoli florets

1 tbsp Extra virgin olive oil

1 tbsp Lemon juice

0.5 tsp Dried oregano

0.25 tsp Garlic powder

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tbsp Fresh parsley

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PREPARATION

1
Preheat oven to 400°F and line a large baking sheet with parchment paper.
2
Pat the cod fillets dry with a paper towel to ensure the seasoning adheres well to the surface.
3
In a small bowl, whisk together 0.5 tbsp of the olive oil, lemon juice, oregano, garlic powder, sea salt, and black pepper.
4
Place the cod fillets, broccoli florets, and rinsed chickpeas on the prepared baking sheet in a single layer.
5
Drizzle the remaining 0.5 tbsp of olive oil over the broccoli and chickpeas, tossing them lightly to coat.
6
Brush the lemon-herb mixture generously over the top of the cod fillets.
7
Bake for 12-15 minutes until the fish is opaque and flakes easily with a fork and the vegetables are tender.
8
Garnish the entire dish with fresh chopped parsley before serving hot.