Crispy Pistachio-Crusted Cod with Citrus Cauliflower Rice

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

Crispy Pistachio-Crusted Cod with Citrus Cauliflower Rice

YOUR SOLIN GENERATED RECIPE

Crispy Pistachio-Crusted Cod with Citrus Cauliflower Rice

Savor a gourmet twist on a classic seafood dish with tender cod fillets enveloped in a crunchy pistachio crust, accompanied by a refreshing bed of citrus-infused cauliflower rice. This recipe delivers a delightful contrast of textures and flavors, perfect for a light yet satisfying dinner.

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NUTRITION

353kcal
Protein
41.2g
Fat
16.9g
Carbs
10.4g

SERVINGS

1 serving

INGREDIENTS

6 oz Cod Fillet

1/8 cup minced Pistachios (shelled)

1 cup Cauliflower Rice

1 tsp Olive Oil (for cod)

1 tsp Olive Oil (for rice)

1/4 lemon (zest and juice)

2 tbsp Fresh Cilantro (chopped)

Salt and Black Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Pat the cod fillet dry with paper towels and season lightly with salt and black pepper.

  • 3

    Place minced pistachios on a small plate. Drizzle the cod with 1 teaspoon of olive oil to help the crust adhere. Press the fillet gently into the pistachios to form a crust on one side.

  • 4

    Heat an oven-safe non-stick skillet over medium-high heat. Once hot, place the cod pistachio-side down and sear for 2 minutes until the crust begins to crisp.

  • 5

    Flip the fillet carefully and transfer the skillet to the preheated oven. Bake for about 6-8 minutes, or until the fish flakes easily with a fork.

  • 6

    Meanwhile, prepare the citrus cauliflower rice by heating 1 teaspoon of olive oil in a small pan over medium heat. Add the cauliflower rice and sauté for 3-4 minutes until tender.

  • 7

    Stir in the zest and juice from a quarter lemon and mix in the chopped cilantro. Season with salt and pepper to taste.

  • 8

    Plate the cod and serve over a bed of citrus cauliflower rice. Garnish with an extra drizzle of lemon juice if desired.

Crispy Pistachio-Crusted Cod with Citrus Cauliflower Rice

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

Crispy Pistachio-Crusted Cod with Citrus Cauliflower Rice

YOUR SOLIN GENERATED RECIPE

Crispy Pistachio-Crusted Cod with Citrus Cauliflower Rice

Savor a gourmet twist on a classic seafood dish with tender cod fillets enveloped in a crunchy pistachio crust, accompanied by a refreshing bed of citrus-infused cauliflower rice. This recipe delivers a delightful contrast of textures and flavors, perfect for a light yet satisfying dinner.

NUTRITION

353kcal
Protein
41.2g
Fat
16.9g
Carbs
10.4g

SERVINGS

1 serving

INGREDIENTS

6 oz Cod Fillet

1/8 cup minced Pistachios (shelled)

1 cup Cauliflower Rice

1 tsp Olive Oil (for cod)

1 tsp Olive Oil (for rice)

1/4 lemon (zest and juice)

2 tbsp Fresh Cilantro (chopped)

Salt and Black Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Pat the cod fillet dry with paper towels and season lightly with salt and black pepper.

  • 3

    Place minced pistachios on a small plate. Drizzle the cod with 1 teaspoon of olive oil to help the crust adhere. Press the fillet gently into the pistachios to form a crust on one side.

  • 4

    Heat an oven-safe non-stick skillet over medium-high heat. Once hot, place the cod pistachio-side down and sear for 2 minutes until the crust begins to crisp.

  • 5

    Flip the fillet carefully and transfer the skillet to the preheated oven. Bake for about 6-8 minutes, or until the fish flakes easily with a fork.

  • 6

    Meanwhile, prepare the citrus cauliflower rice by heating 1 teaspoon of olive oil in a small pan over medium heat. Add the cauliflower rice and sauté for 3-4 minutes until tender.

  • 7

    Stir in the zest and juice from a quarter lemon and mix in the chopped cilantro. Season with salt and pepper to taste.

  • 8

    Plate the cod and serve over a bed of citrus cauliflower rice. Garnish with an extra drizzle of lemon juice if desired.