Crispy Baked Cod with Roasted Sweet Potato Fries and Tangy Slaw

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

Crispy Baked Cod with Roasted Sweet Potato Fries and Tangy Slaw

YOUR SOLIN GENERATED RECIPE

Crispy Baked Cod with Roasted Sweet Potato Fries and Tangy Slaw

Enjoy a vibrant, well-balanced dinner featuring flaky cod baked to perfection, crispy roasted sweet potato fries lightly tossed in olive oil, and a refreshing, tangy cabbage-carrot slaw dressed in creamy Greek yogurt and a splash of lemon.

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NUTRITION

354kcal
Protein
36.8g
Fat
10g
Carbs
33g

SERVINGS

1 serving

INGREDIENTS

6 ounces Cod Fillet (170g)

1 medium Sweet Potato (114g)

1 teaspoon Olive Oil (4.5g) for fries

1/2 cup shredded Green Cabbage (35g)

1/4 cup shredded Carrot (30g)

2 tablespoons Plain Nonfat Greek Yogurt (30g)

1 teaspoon Olive Oil (4.5g) for slaw

1 tablespoon Lemon Juice (15g)

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Cut the sweet potato into fries. Toss them in 1 teaspoon of olive oil, and season lightly with salt and pepper. Spread them out on a baking sheet.

  • 3

    Place the baking sheet in the oven and roast the sweet potato fries for about 25-30 minutes, flipping halfway through until they are crispy and golden.

  • 4

    While the fries are roasting, season the cod fillet with salt and pepper. Place the cod on a lightly oiled baking tray.

  • 5

    Bake the cod in the oven for about 10-12 minutes, or until the fish flakes easily with a fork.

  • 6

    For the tangy slaw, combine the shredded cabbage and carrots in a bowl. In a separate small bowl, mix the Greek yogurt, 1 teaspoon olive oil, and lemon juice. Drizzle the dressing over the slaw and toss to combine. Season with a pinch of salt and pepper.

  • 7

    Plate the baked cod alongside the roasted sweet potato fries and a serving of the tangy slaw.

  • 8

    Serve immediately and enjoy your balanced, delicious meal.

Crispy Baked Cod with Roasted Sweet Potato Fries and Tangy Slaw

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

Crispy Baked Cod with Roasted Sweet Potato Fries and Tangy Slaw

YOUR SOLIN GENERATED RECIPE

Crispy Baked Cod with Roasted Sweet Potato Fries and Tangy Slaw

Enjoy a vibrant, well-balanced dinner featuring flaky cod baked to perfection, crispy roasted sweet potato fries lightly tossed in olive oil, and a refreshing, tangy cabbage-carrot slaw dressed in creamy Greek yogurt and a splash of lemon.

NUTRITION

354kcal
Protein
36.8g
Fat
10g
Carbs
33g

SERVINGS

1 serving

INGREDIENTS

6 ounces Cod Fillet (170g)

1 medium Sweet Potato (114g)

1 teaspoon Olive Oil (4.5g) for fries

1/2 cup shredded Green Cabbage (35g)

1/4 cup shredded Carrot (30g)

2 tablespoons Plain Nonfat Greek Yogurt (30g)

1 teaspoon Olive Oil (4.5g) for slaw

1 tablespoon Lemon Juice (15g)

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Cut the sweet potato into fries. Toss them in 1 teaspoon of olive oil, and season lightly with salt and pepper. Spread them out on a baking sheet.

  • 3

    Place the baking sheet in the oven and roast the sweet potato fries for about 25-30 minutes, flipping halfway through until they are crispy and golden.

  • 4

    While the fries are roasting, season the cod fillet with salt and pepper. Place the cod on a lightly oiled baking tray.

  • 5

    Bake the cod in the oven for about 10-12 minutes, or until the fish flakes easily with a fork.

  • 6

    For the tangy slaw, combine the shredded cabbage and carrots in a bowl. In a separate small bowl, mix the Greek yogurt, 1 teaspoon olive oil, and lemon juice. Drizzle the dressing over the slaw and toss to combine. Season with a pinch of salt and pepper.

  • 7

    Plate the baked cod alongside the roasted sweet potato fries and a serving of the tangy slaw.

  • 8

    Serve immediately and enjoy your balanced, delicious meal.