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

Enjoy a vibrant twist on your classic fish dinner with tender cod fillets wrapped in a crunchy pistachio crust, paired with light and refreshing citrus-infused cauliflower rice. This dish offers a delightful balance of textures and flavors, featuring zesty lemon accents and a hint of creamy Greek yogurt drizzle.

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NUTRITION

388kcal
Protein
39.1g
Fat
19.5g
Carbs
15.7g

SERVINGS

1 serving

INGREDIENTS

5 oz Cod Fillet

1/4 cup Unsalted Pistachios

1 cup Cauliflower

1 tsp Extra Virgin Olive Oil

1 tsp Lemon Zest

1/4 cup Plain Nonfat Greek Yogurt

Salt and Pepper (to taste)

1 tbsp Fresh Parsley

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PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Place the cod fillet on a lightly greased baking sheet. Season both sides with salt and pepper.

  • 3

    In a small food processor or using a mortar and pestle, pulse the unsalted pistachios until coarsely chopped. Press the chopped pistachios onto the top side of the cod fillet to form a crust.

  • 4

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

  • 5

    While the cod is baking, prepare the citrus cauliflower rice. In a non-stick skillet, warm the extra virgin olive oil over medium heat.

  • 6

    Add the cauliflower and sauté for about 3-4 minutes until it begins to soften. Stir in the lemon zest and season lightly with salt and pepper. Cook for another 2 minutes.

  • 7

    Plate the cauliflower rice as a base, place the crispy pistachio-crusted cod on top, and drizzle with plain nonfat Greek yogurt.

  • 8

    Garnish with fresh parsley and serve immediately.

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

Enjoy a vibrant twist on your classic fish dinner with tender cod fillets wrapped in a crunchy pistachio crust, paired with light and refreshing citrus-infused cauliflower rice. This dish offers a delightful balance of textures and flavors, featuring zesty lemon accents and a hint of creamy Greek yogurt drizzle.

NUTRITION

388kcal
Protein
39.1g
Fat
19.5g
Carbs
15.7g

SERVINGS

1 serving

INGREDIENTS

5 oz Cod Fillet

1/4 cup Unsalted Pistachios

1 cup Cauliflower

1 tsp Extra Virgin Olive Oil

1 tsp Lemon Zest

1/4 cup Plain Nonfat Greek Yogurt

Salt and Pepper (to taste)

1 tbsp Fresh Parsley

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Place the cod fillet on a lightly greased baking sheet. Season both sides with salt and pepper.

  • 3

    In a small food processor or using a mortar and pestle, pulse the unsalted pistachios until coarsely chopped. Press the chopped pistachios onto the top side of the cod fillet to form a crust.

  • 4

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

  • 5

    While the cod is baking, prepare the citrus cauliflower rice. In a non-stick skillet, warm the extra virgin olive oil over medium heat.

  • 6

    Add the cauliflower and sauté for about 3-4 minutes until it begins to soften. Stir in the lemon zest and season lightly with salt and pepper. Cook for another 2 minutes.

  • 7

    Plate the cauliflower rice as a base, place the crispy pistachio-crusted cod on top, and drizzle with plain nonfat Greek yogurt.

  • 8

    Garnish with fresh parsley and serve immediately.