Baked Cod with Lemon-Herb Gremolata

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

Baked Cod with Lemon-Herb Gremolata

YOUR SOLIN GENERATED RECIPE

Baked Cod with Lemon-Herb Gremolata

Flaky cod fillets oven-baked to perfection and topped with a zesty lemon-herb gremolata, served over a bed of fluffy quinoa and crisp roasted asparagus.

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NUTRITION

524kcal
Protein
57.2g
Fat
15.5g
Carbs
43.8g

SERVINGS

1 serving

INGREDIENTS

9 oz Cod fillet

0.25 cup Quinoa

1 cup Asparagus

0.75 tbsp Extra virgin olive oil

0.25 cup Fresh parsley

1 whole Lemon

1 clove Garlic

0.25 tsp Sea salt

0.25 tsp Black pepper

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PREPARATION

  • 1

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

  • 2

    In a small saucepan, combine the quinoa with 0.5 cup of water. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes until the water is absorbed and the quinoa is fluffy.

  • 3

    Trim the woody ends off the asparagus and place them on one side of the prepared baking sheet. Place the cod fillets on the other side.

  • 4

    Drizzle 0.5 tablespoon of olive oil over the cod and asparagus, then season both with sea salt and black pepper.

  • 5

    Bake in the oven for 12 to 15 minutes, or until the cod is opaque and flakes easily with a fork and the asparagus is tender-crisp.

  • 6

    While the fish bakes, prepare the gremolata by finely chopping the fresh parsley, mincing the garlic, and zesting the entire lemon.

  • 7

    In a small bowl, combine the parsley, garlic, lemon zest, and the remaining 0.25 tablespoon of olive oil.

  • 8

    Divide the cooked quinoa between plates, top with the roasted asparagus and cod fillets, and generously spoon the fresh gremolata over the fish before serving.

Baked Cod with Lemon-Herb Gremolata

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

Baked Cod with Lemon-Herb Gremolata

YOUR SOLIN GENERATED RECIPE

Baked Cod with Lemon-Herb Gremolata

Flaky cod fillets oven-baked to perfection and topped with a zesty lemon-herb gremolata, served over a bed of fluffy quinoa and crisp roasted asparagus.

NUTRITION

524kcal
Protein
57.2g
Fat
15.5g
Carbs
43.8g

SERVINGS

1 serving

INGREDIENTS

9 oz Cod fillet

0.25 cup Quinoa

1 cup Asparagus

0.75 tbsp Extra virgin olive oil

0.25 cup Fresh parsley

1 whole Lemon

1 clove Garlic

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

  • 1

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

  • 2

    In a small saucepan, combine the quinoa with 0.5 cup of water. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes until the water is absorbed and the quinoa is fluffy.

  • 3

    Trim the woody ends off the asparagus and place them on one side of the prepared baking sheet. Place the cod fillets on the other side.

  • 4

    Drizzle 0.5 tablespoon of olive oil over the cod and asparagus, then season both with sea salt and black pepper.

  • 5

    Bake in the oven for 12 to 15 minutes, or until the cod is opaque and flakes easily with a fork and the asparagus is tender-crisp.

  • 6

    While the fish bakes, prepare the gremolata by finely chopping the fresh parsley, mincing the garlic, and zesting the entire lemon.

  • 7

    In a small bowl, combine the parsley, garlic, lemon zest, and the remaining 0.25 tablespoon of olive oil.

  • 8

    Divide the cooked quinoa between plates, top with the roasted asparagus and cod fillets, and generously spoon the fresh gremolata over the fish before serving.