Lemon-Herb Crispy Baked Fish with Roasted Sweet Potato Wedges

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

Lemon-Herb Crispy Baked Fish with Roasted Sweet Potato Wedges

YOUR SOLIN GENERATED RECIPE

Lemon-Herb Crispy Baked Fish with Roasted Sweet Potato Wedges

Enjoy a light yet flavorful dish featuring tender tilapia fillet enhanced with a crisp almond flour coating and a bright lemon-herb marinade. Paired with perfectly roasted sweet potato wedges drizzled in olive oil, this dish delivers a balance of lean protein, healthy fats, and satisfying carbs, making it an ideal meal that’s both delicious and nutritious.

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NUTRITION

408kcal
Protein
33.1g
Fat
15g
Carbs
33.2g

SERVINGS

1 serving

INGREDIENTS

5 oz Tilapia Fillet

1.5 tbsp Almond Flour

1 tsp Olive Oil (for fish)

1 small Sweet Potato (~150g)

1 tsp Olive Oil (for potato)

1 tbsp Lemon Juice

2 tbsp Fresh Herbs (Parsley & Dill)

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PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    In a shallow dish, mix the almond flour with a pinch of salt, pepper, and your favorite dried herbs. Drizzle in the lemon juice to help the coating adhere, then pat the tilapia fillet dry.

  • 3

    Lightly brush the tilapia with 1 teaspoon olive oil and dredge it in the almond flour mixture until evenly coated.

  • 4

    Place the coated tilapia on a baking tray lined with parchment paper. Squeeze a little extra lemon juice over the top and sprinkle with chopped fresh herbs.

  • 5

    Cut the sweet potato into wedges. In a bowl, toss the sweet potato wedges with 1 teaspoon olive oil, a pinch of salt, and pepper.

  • 6

    Spread the sweet potato wedges on a separate baking tray in a single layer.

  • 7

    Bake the fish for about 12-15 minutes until the fish flakes easily with a fork, and roast the sweet potato wedges for 20-25 minutes until tender and slightly crispy on the edges.

  • 8

    Serve the fish alongside the roasted sweet potato wedges and garnish with extra fresh herbs if desired.

Lemon-Herb Crispy Baked Fish with Roasted Sweet Potato Wedges

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

Lemon-Herb Crispy Baked Fish with Roasted Sweet Potato Wedges

YOUR SOLIN GENERATED RECIPE

Lemon-Herb Crispy Baked Fish with Roasted Sweet Potato Wedges

Enjoy a light yet flavorful dish featuring tender tilapia fillet enhanced with a crisp almond flour coating and a bright lemon-herb marinade. Paired with perfectly roasted sweet potato wedges drizzled in olive oil, this dish delivers a balance of lean protein, healthy fats, and satisfying carbs, making it an ideal meal that’s both delicious and nutritious.

NUTRITION

408kcal
Protein
33.1g
Fat
15g
Carbs
33.2g

SERVINGS

1 serving

INGREDIENTS

5 oz Tilapia Fillet

1.5 tbsp Almond Flour

1 tsp Olive Oil (for fish)

1 small Sweet Potato (~150g)

1 tsp Olive Oil (for potato)

1 tbsp Lemon Juice

2 tbsp Fresh Herbs (Parsley & Dill)

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    In a shallow dish, mix the almond flour with a pinch of salt, pepper, and your favorite dried herbs. Drizzle in the lemon juice to help the coating adhere, then pat the tilapia fillet dry.

  • 3

    Lightly brush the tilapia with 1 teaspoon olive oil and dredge it in the almond flour mixture until evenly coated.

  • 4

    Place the coated tilapia on a baking tray lined with parchment paper. Squeeze a little extra lemon juice over the top and sprinkle with chopped fresh herbs.

  • 5

    Cut the sweet potato into wedges. In a bowl, toss the sweet potato wedges with 1 teaspoon olive oil, a pinch of salt, and pepper.

  • 6

    Spread the sweet potato wedges on a separate baking tray in a single layer.

  • 7

    Bake the fish for about 12-15 minutes until the fish flakes easily with a fork, and roast the sweet potato wedges for 20-25 minutes until tender and slightly crispy on the edges.

  • 8

    Serve the fish alongside the roasted sweet potato wedges and garnish with extra fresh herbs if desired.