Herb-Crusted Baked Cod with Cauliflower Rice

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

Herb-Crusted Baked Cod with Cauliflower Rice

YOUR SOLIN GENERATED RECIPE

Herb-Crusted Baked Cod with Cauliflower Rice

Savor a light yet satisfying dish featuring tender baked cod infused with a fragrant herb crust, served atop a bed of fluffy cauliflower rice and accompanied by vibrant steamed broccoli and a few slices of creamy avocado. This meal offers a harmonious blend of textures and flavors that celebrate the freshness of herbs, the mild sweetness of lemon, and subtle nutty crunch.

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NUTRITION

360kcal
Protein
36.2g
Fat
14.7g
Carbs
22.7g

SERVINGS

1 serving

INGREDIENTS

6 oz Cod Fillet

1 cup Cauliflower Rice

1 tbsp Almond Flour

1 cup Broccoli

1/4 medium Avocado

1/2 tsp Olive Oil

1 tbsp Lemon Juice

1 tsp Herb Mix

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C).

  • 2

    Place the cod fillet on a lined baking sheet and lightly brush with olive oil.

  • 3

    In a small bowl, combine almond flour with the dried herb mix. Sprinkle this mixture evenly over the top of the cod fillet, pressing lightly to adhere.

  • 4

    Drizzle lemon juice over the fish for a burst of freshness.

  • 5

    Bake the cod in the preheated oven for 12-15 minutes or until the fish flakes easily with a fork.

  • 6

    While the cod is baking, heat a non-stick skillet over medium heat and lightly sauté the cauliflower rice for about 3-4 minutes until tender. Season with a pinch of salt and pepper if desired.

  • 7

    Steam or microwave the broccoli until it reaches your preferred level of tenderness.

  • 8

    Plate the dish by layering the cauliflower rice, arranging the baked cod on top, and adding the steamed broccoli on the side.

  • 9

    Top with sliced avocado, and serve immediately.

Herb-Crusted Baked Cod with Cauliflower Rice

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

Herb-Crusted Baked Cod with Cauliflower Rice

YOUR SOLIN GENERATED RECIPE

Herb-Crusted Baked Cod with Cauliflower Rice

Savor a light yet satisfying dish featuring tender baked cod infused with a fragrant herb crust, served atop a bed of fluffy cauliflower rice and accompanied by vibrant steamed broccoli and a few slices of creamy avocado. This meal offers a harmonious blend of textures and flavors that celebrate the freshness of herbs, the mild sweetness of lemon, and subtle nutty crunch.

NUTRITION

360kcal
Protein
36.2g
Fat
14.7g
Carbs
22.7g

SERVINGS

1 serving

INGREDIENTS

6 oz Cod Fillet

1 cup Cauliflower Rice

1 tbsp Almond Flour

1 cup Broccoli

1/4 medium Avocado

1/2 tsp Olive Oil

1 tbsp Lemon Juice

1 tsp Herb Mix

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C).

  • 2

    Place the cod fillet on a lined baking sheet and lightly brush with olive oil.

  • 3

    In a small bowl, combine almond flour with the dried herb mix. Sprinkle this mixture evenly over the top of the cod fillet, pressing lightly to adhere.

  • 4

    Drizzle lemon juice over the fish for a burst of freshness.

  • 5

    Bake the cod in the preheated oven for 12-15 minutes or until the fish flakes easily with a fork.

  • 6

    While the cod is baking, heat a non-stick skillet over medium heat and lightly sauté the cauliflower rice for about 3-4 minutes until tender. Season with a pinch of salt and pepper if desired.

  • 7

    Steam or microwave the broccoli until it reaches your preferred level of tenderness.

  • 8

    Plate the dish by layering the cauliflower rice, arranging the baked cod on top, and adding the steamed broccoli on the side.

  • 9

    Top with sliced avocado, and serve immediately.