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 the delicate flavors of tender cod encrusted with crunchy pistachios paired with a bright, zesty cauliflower rice. This dish marries the nutty texture of pistachios with citrus notes for a satisfying and balanced meal.

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NUTRITION

382kcal
Protein
40.2g
Fat
21.7g
Carbs
14.9g

SERVINGS

1 serving

INGREDIENTS

6 ounces Cod Fillet

1/4 cup Shelled Pistachios

1 cup Cauliflower Rice

1 tsp Olive Oil

1/2 Lemon (juice and zest)

Pinch of Salt

Pinch of Black Pepper

2 tbsp Fresh Cilantro

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PREPARATION

  • 1

    Preheat the oven to 400°F and line a baking sheet with parchment paper.

  • 2

    Pat the cod fillet dry and season lightly with salt and pepper. Drizzle with a little olive oil for extra crisping later.

  • 3

    Place the pistachios in a small food processor or seal them in a plastic bag and crush them until coarsely ground. Press the ground pistachios onto the top side of the cod fillet to form a crust.

  • 4

    Heat a non-stick skillet with a small amount of olive oil over medium-high heat. Carefully place the pistachio-side down first to help set the crust for about 2 minutes.

  • 5

    Transfer the skillet (or the cod fillet from the pan) to the oven and bake for 8-10 minutes until the cod is opaque and flakes easily with a fork.

  • 6

    Meanwhile, warm the cauliflower rice in a medium pan over medium heat. Stir in lemon zest and a squeeze of lemon juice. Season with salt and pepper to taste.

  • 7

    Plate the cauliflower rice and top with the crispy pistachio-crusted cod. Garnish with fresh cilantro and 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

Enjoy the delicate flavors of tender cod encrusted with crunchy pistachios paired with a bright, zesty cauliflower rice. This dish marries the nutty texture of pistachios with citrus notes for a satisfying and balanced meal.

NUTRITION

382kcal
Protein
40.2g
Fat
21.7g
Carbs
14.9g

SERVINGS

1 serving

INGREDIENTS

6 ounces Cod Fillet

1/4 cup Shelled Pistachios

1 cup Cauliflower Rice

1 tsp Olive Oil

1/2 Lemon (juice and zest)

Pinch of Salt

Pinch of Black Pepper

2 tbsp Fresh Cilantro

PREPARATION

  • 1

    Preheat the oven to 400°F and line a baking sheet with parchment paper.

  • 2

    Pat the cod fillet dry and season lightly with salt and pepper. Drizzle with a little olive oil for extra crisping later.

  • 3

    Place the pistachios in a small food processor or seal them in a plastic bag and crush them until coarsely ground. Press the ground pistachios onto the top side of the cod fillet to form a crust.

  • 4

    Heat a non-stick skillet with a small amount of olive oil over medium-high heat. Carefully place the pistachio-side down first to help set the crust for about 2 minutes.

  • 5

    Transfer the skillet (or the cod fillet from the pan) to the oven and bake for 8-10 minutes until the cod is opaque and flakes easily with a fork.

  • 6

    Meanwhile, warm the cauliflower rice in a medium pan over medium heat. Stir in lemon zest and a squeeze of lemon juice. Season with salt and pepper to taste.

  • 7

    Plate the cauliflower rice and top with the crispy pistachio-crusted cod. Garnish with fresh cilantro and an extra drizzle of lemon juice if desired.