Crispy Baked Cod with Roasted Sweet Potatoes and Fresh 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 Potatoes and Fresh Slaw

YOUR SOLIN GENERATED RECIPE

Crispy Baked Cod with Roasted Sweet Potatoes and Fresh Slaw

Enjoy a light yet satisfying dish featuring tender cod fillets coated in a crunchy almond flour crust, served alongside golden roasted sweet potatoes and a vibrant, tangy slaw of cabbage and carrots. This balanced meal delivers a delightful fusion of textures and flavors—crisp, succulent, and refreshingly zesty.

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NUTRITION

420kcal
Protein
40g
Fat
12.6g
Carbs
37.5g

SERVINGS

1 serving

INGREDIENTS

6 ounces Cod Fillet

2 tablespoons Almond Flour

1 small Sweet Potato

1 cup Shredded Cabbage

1 medium Shredded Carrot

1 teaspoon Olive Oil

1 tablespoon Lemon Juice

1 teaspoon Paprika

1 teaspoon Garlic Powder

Salt & Pepper to taste

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PREPARATION

  • 1

    Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.

  • 2

    Place the cod fillet on a plate. In a shallow dish, combine the almond flour, paprika, garlic powder, salt, and pepper.

  • 3

    Lightly brush the cod with a bit of lemon juice and coat evenly with the almond flour mixture.

  • 4

    Arrange the coated cod on the prepared baking sheet. Bake in the preheated oven for about 12-15 minutes until the cod flakes easily with a fork.

  • 5

    Meanwhile, peel and cube the sweet potato. Toss the cubes with olive oil, salt, and pepper. Spread them on another baking sheet and roast in the oven for about 20-25 minutes until tender and slightly crisp.

  • 6

    For the fresh slaw, combine the shredded cabbage and shredded carrot in a bowl. Drizzle with the remaining lemon juice, add a pinch of salt and pepper, and toss to mix.

  • 7

    Once the cod and sweet potatoes are done, plate them alongside a generous serving of the fresh slaw. Serve immediately and enjoy your balanced, flavorful meal.

Crispy Baked Cod with Roasted Sweet Potatoes and Fresh 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 Potatoes and Fresh Slaw

YOUR SOLIN GENERATED RECIPE

Crispy Baked Cod with Roasted Sweet Potatoes and Fresh Slaw

Enjoy a light yet satisfying dish featuring tender cod fillets coated in a crunchy almond flour crust, served alongside golden roasted sweet potatoes and a vibrant, tangy slaw of cabbage and carrots. This balanced meal delivers a delightful fusion of textures and flavors—crisp, succulent, and refreshingly zesty.

NUTRITION

420kcal
Protein
40g
Fat
12.6g
Carbs
37.5g

SERVINGS

1 serving

INGREDIENTS

6 ounces Cod Fillet

2 tablespoons Almond Flour

1 small Sweet Potato

1 cup Shredded Cabbage

1 medium Shredded Carrot

1 teaspoon Olive Oil

1 tablespoon Lemon Juice

1 teaspoon Paprika

1 teaspoon Garlic Powder

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.

  • 2

    Place the cod fillet on a plate. In a shallow dish, combine the almond flour, paprika, garlic powder, salt, and pepper.

  • 3

    Lightly brush the cod with a bit of lemon juice and coat evenly with the almond flour mixture.

  • 4

    Arrange the coated cod on the prepared baking sheet. Bake in the preheated oven for about 12-15 minutes until the cod flakes easily with a fork.

  • 5

    Meanwhile, peel and cube the sweet potato. Toss the cubes with olive oil, salt, and pepper. Spread them on another baking sheet and roast in the oven for about 20-25 minutes until tender and slightly crisp.

  • 6

    For the fresh slaw, combine the shredded cabbage and shredded carrot in a bowl. Drizzle with the remaining lemon juice, add a pinch of salt and pepper, and toss to mix.

  • 7

    Once the cod and sweet potatoes are done, plate them alongside a generous serving of the fresh slaw. Serve immediately and enjoy your balanced, flavorful meal.