Crispy Herb-Crusted Basa with Sweet Potato Wedges

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

Crispy Herb-Crusted Basa with Sweet Potato Wedges

YOUR SOLIN GENERATED RECIPE

Crispy Herb-Crusted Basa with Sweet Potato Wedges

Enjoy a light yet satisfying meal featuring tender basa fillet encrusted in a fragrant herb and almond flour blend, paired with oven-roasted sweet potato wedges. This dish offers a delightful crunch, aromatic herbs, and a comforting balance of textures and flavors that make it perfect for any meal of the day.

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NUTRITION

385kcal
Protein
44.9g
Fat
15.8g
Carbs
27.8g

SERVINGS

1 serving

INGREDIENTS

7 oz Basa Fillet

1 medium Sweet Potato

1 tsp Olive Oil

1 large Egg White

2 tbsp Almond Flour

2 tbsp Mixed Fresh Herbs (Parsley & Thyme)

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PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Cut the sweet potato into wedges and toss them with olive oil, a pinch of salt, and pepper. Spread them out on a baking sheet in a single layer.

  • 3

    Roast the sweet potato wedges in the preheated oven for about 25-30 minutes, turning halfway through for even crisping.

  • 4

    Meanwhile, pat the basa fillet dry with a paper towel. Lightly season it with salt and pepper.

  • 5

    In a small bowl, mix the almond flour with the chopped fresh herbs. Brush the basa fillet lightly with the egg white to help the herb mixture adhere.

  • 6

    Press the herb and almond mixture onto the surface of the fish, coating it evenly for a crispy crust.

  • 7

    Heat a non-stick skillet over medium heat. Cook the basa fillet for about 3-4 minutes on each side, or until the crust is golden and the fish is cooked through.

  • 8

    Plate the crispy herb-crusted basa alongside the roasted sweet potato wedges. Serve warm and enjoy your balanced meal.

Crispy Herb-Crusted Basa with Sweet Potato Wedges

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

Crispy Herb-Crusted Basa with Sweet Potato Wedges

YOUR SOLIN GENERATED RECIPE

Crispy Herb-Crusted Basa with Sweet Potato Wedges

Enjoy a light yet satisfying meal featuring tender basa fillet encrusted in a fragrant herb and almond flour blend, paired with oven-roasted sweet potato wedges. This dish offers a delightful crunch, aromatic herbs, and a comforting balance of textures and flavors that make it perfect for any meal of the day.

NUTRITION

385kcal
Protein
44.9g
Fat
15.8g
Carbs
27.8g

SERVINGS

1 serving

INGREDIENTS

7 oz Basa Fillet

1 medium Sweet Potato

1 tsp Olive Oil

1 large Egg White

2 tbsp Almond Flour

2 tbsp Mixed Fresh Herbs (Parsley & Thyme)

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Cut the sweet potato into wedges and toss them with olive oil, a pinch of salt, and pepper. Spread them out on a baking sheet in a single layer.

  • 3

    Roast the sweet potato wedges in the preheated oven for about 25-30 minutes, turning halfway through for even crisping.

  • 4

    Meanwhile, pat the basa fillet dry with a paper towel. Lightly season it with salt and pepper.

  • 5

    In a small bowl, mix the almond flour with the chopped fresh herbs. Brush the basa fillet lightly with the egg white to help the herb mixture adhere.

  • 6

    Press the herb and almond mixture onto the surface of the fish, coating it evenly for a crispy crust.

  • 7

    Heat a non-stick skillet over medium heat. Cook the basa fillet for about 3-4 minutes on each side, or until the crust is golden and the fish is cooked through.

  • 8

    Plate the crispy herb-crusted basa alongside the roasted sweet potato wedges. Serve warm and enjoy your balanced meal.