Blackened Cod with Creamy Avocado Slaw and Crispy Roasted Sweet Potatoes

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

Blackened Cod with Creamy Avocado Slaw and Crispy Roasted Sweet Potatoes

YOUR SOLIN GENERATED RECIPE

Blackened Cod with Creamy Avocado Slaw and Crispy Roasted Sweet Potatoes

Savor this vibrant plate featuring a perfectly blackened cod fillet paired with a refreshing avocado slaw and crispy roasted sweet potatoes. The combination of smoky spices on the cod and the cool, zesty crunch of the slaw creates a balanced dish that is as visually appealing as it is delicious.

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NUTRITION

395kcal
Protein
35.3g
Fat
13.8g
Carbs
33.1g

SERVINGS

1 serving

INGREDIENTS

7 oz Cod Fillet

1/4 medium Avocado (quartered)

1 cup shredded Red Cabbage

1/2 medium Sweet Potato

1 tsp Olive Oil

1 tbsp Lime Juice

1 tsp Blackening Spice Mix

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PREPARATION

  • 1

    Preheat your oven to 425°F. Toss diced sweet potato with olive oil, salt, and pepper, and spread them on a baking sheet. Roast for 20-25 minutes until crispy and tender.

  • 2

    Meanwhile, pat the cod fillet dry and generously coat it with the blackening spice mix on both sides.

  • 3

    Heat a non-stick skillet over medium-high heat. Sear the cod for about 3-4 minutes on each side until a dark crust forms and the fish is opaque and flakes easily.

  • 4

    In a bowl, combine shredded red cabbage with diced avocado. Drizzle lime juice over the mixture, season with a pinch of salt and pepper, and toss gently for a creamy slaw.

  • 5

    Plate the blackened cod alongside a generous serving of the creamy avocado slaw and crispy roasted sweet potatoes. Serve immediately.

Blackened Cod with Creamy Avocado Slaw and Crispy Roasted Sweet Potatoes

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

Blackened Cod with Creamy Avocado Slaw and Crispy Roasted Sweet Potatoes

YOUR SOLIN GENERATED RECIPE

Blackened Cod with Creamy Avocado Slaw and Crispy Roasted Sweet Potatoes

Savor this vibrant plate featuring a perfectly blackened cod fillet paired with a refreshing avocado slaw and crispy roasted sweet potatoes. The combination of smoky spices on the cod and the cool, zesty crunch of the slaw creates a balanced dish that is as visually appealing as it is delicious.

NUTRITION

395kcal
Protein
35.3g
Fat
13.8g
Carbs
33.1g

SERVINGS

1 serving

INGREDIENTS

7 oz Cod Fillet

1/4 medium Avocado (quartered)

1 cup shredded Red Cabbage

1/2 medium Sweet Potato

1 tsp Olive Oil

1 tbsp Lime Juice

1 tsp Blackening Spice Mix

PREPARATION

  • 1

    Preheat your oven to 425°F. Toss diced sweet potato with olive oil, salt, and pepper, and spread them on a baking sheet. Roast for 20-25 minutes until crispy and tender.

  • 2

    Meanwhile, pat the cod fillet dry and generously coat it with the blackening spice mix on both sides.

  • 3

    Heat a non-stick skillet over medium-high heat. Sear the cod for about 3-4 minutes on each side until a dark crust forms and the fish is opaque and flakes easily.

  • 4

    In a bowl, combine shredded red cabbage with diced avocado. Drizzle lime juice over the mixture, season with a pinch of salt and pepper, and toss gently for a creamy slaw.

  • 5

    Plate the blackened cod alongside a generous serving of the creamy avocado slaw and crispy roasted sweet potatoes. Serve immediately.