Crispy Baked Fish Fillets with Avocado Tomato Salad

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

Crispy Baked Fish Fillets with Avocado Tomato Salad

YOUR SOLIN GENERATED RECIPE

Crispy Baked Fish Fillets with Avocado Tomato Salad

Enjoy a light yet satisfying lunch featuring tender, crispy baked cod fillets paired with a refreshing avocado tomato salad. The dish balances lean protein with vibrant, creamy avocado and fresh tomatoes, all enhanced by a zesty nonfat Greek yogurt dressing.

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NUTRITION

431kcal
Protein
40.5g
Fat
21.6g
Carbs
23.4g

SERVINGS

1 serving

INGREDIENTS

6 oz Cod Fillet

1/4 cup Whole Wheat Breadcrumbs

1/2 medium Avocado

1/2 medium Tomato

1 cup Mixed Greens

1 tsp Olive Oil

2 tbsp Nonfat Greek Yogurt

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PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Pat the cod fillets dry with paper towels. Lightly season with salt and pepper if desired.

  • 3

    Coat the fillets evenly with whole wheat breadcrumbs. Drizzle or lightly spray olive oil over the coated fillets to help them crisp up in the oven.

  • 4

    Place the fillets on a lined baking sheet and bake for 12-15 minutes, or until the fish is cooked through and the coating is crisp.

  • 5

    While the fish is baking, prepare the salad by dicing the avocado and tomato. Combine them with the mixed greens in a bowl.

  • 6

    Mix the nonfat Greek yogurt with a squeeze of lemon juice, and a pinch of salt and pepper to create a light dressing. Drizzle the dressing over the salad.

  • 7

    Once the fish is done, serve the crispy baked fish fillets atop or alongside the avocado tomato salad for a balanced, protein-packed meal.

Crispy Baked Fish Fillets with Avocado Tomato Salad

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

Crispy Baked Fish Fillets with Avocado Tomato Salad

YOUR SOLIN GENERATED RECIPE

Crispy Baked Fish Fillets with Avocado Tomato Salad

Enjoy a light yet satisfying lunch featuring tender, crispy baked cod fillets paired with a refreshing avocado tomato salad. The dish balances lean protein with vibrant, creamy avocado and fresh tomatoes, all enhanced by a zesty nonfat Greek yogurt dressing.

NUTRITION

431kcal
Protein
40.5g
Fat
21.6g
Carbs
23.4g

SERVINGS

1 serving

INGREDIENTS

6 oz Cod Fillet

1/4 cup Whole Wheat Breadcrumbs

1/2 medium Avocado

1/2 medium Tomato

1 cup Mixed Greens

1 tsp Olive Oil

2 tbsp Nonfat Greek Yogurt

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Pat the cod fillets dry with paper towels. Lightly season with salt and pepper if desired.

  • 3

    Coat the fillets evenly with whole wheat breadcrumbs. Drizzle or lightly spray olive oil over the coated fillets to help them crisp up in the oven.

  • 4

    Place the fillets on a lined baking sheet and bake for 12-15 minutes, or until the fish is cooked through and the coating is crisp.

  • 5

    While the fish is baking, prepare the salad by dicing the avocado and tomato. Combine them with the mixed greens in a bowl.

  • 6

    Mix the nonfat Greek yogurt with a squeeze of lemon juice, and a pinch of salt and pepper to create a light dressing. Drizzle the dressing over the salad.

  • 7

    Once the fish is done, serve the crispy baked fish fillets atop or alongside the avocado tomato salad for a balanced, protein-packed meal.