Crispy Low Histamine Baked Cod

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

Crispy Low Histamine Baked Cod

YOUR SOLIN GENERATED RECIPE

Crispy Low Histamine Baked Cod

Enjoy a delicately crispy baked cod with a light almond flour crust, perfectly balanced with gentle seasonings. This dish features tender cod fillets bathed in an egg white coating, lightly dusted in almond flour, and finished with a drizzle of olive oil and a squeeze of fresh lemon. It’s a satisfying, low histamine meal that pairs well with a side salad or steamed vegetables.

Try 7 days free, then $12.99 / mo.

NUTRITION

364kcal
Protein
44.9g
Fat
19.8g
Carbs
8.1g

SERVINGS

1 serving

INGREDIENTS

6 oz Cod Fillet

1/4 cup Almond Flour

1 large Egg White

1 tsp Olive Oil

1 tbsp Fresh Lemon Juice

1 tsp Dried Parsley

Pinch of Salt

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

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

  • 2

    Pat the cod fillet dry with paper towels and season lightly with a pinch of salt.

  • 3

    In a shallow dish, combine the almond flour, dried parsley, and an extra pinch of salt if desired.

  • 4

    In another small bowl, beat the egg white until slightly frothy.

  • 5

    Dip the cod fillet into the egg white, ensuring it is well-coated, then dredge it in the almond flour mixture, pressing gently to adhere.

  • 6

    Place the coated cod fillet on the prepared baking sheet and drizzle the olive oil evenly over the top.

  • 7

    Bake in the preheated oven for 12-15 minutes, or until the fillet is opaque and flakes easily with a fork.

  • 8

    Remove from the oven and drizzle with fresh lemon juice before serving.

Crispy Low Histamine Baked Cod

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

Crispy Low Histamine Baked Cod

YOUR SOLIN GENERATED RECIPE

Crispy Low Histamine Baked Cod

Enjoy a delicately crispy baked cod with a light almond flour crust, perfectly balanced with gentle seasonings. This dish features tender cod fillets bathed in an egg white coating, lightly dusted in almond flour, and finished with a drizzle of olive oil and a squeeze of fresh lemon. It’s a satisfying, low histamine meal that pairs well with a side salad or steamed vegetables.

NUTRITION

364kcal
Protein
44.9g
Fat
19.8g
Carbs
8.1g

SERVINGS

1 serving

INGREDIENTS

6 oz Cod Fillet

1/4 cup Almond Flour

1 large Egg White

1 tsp Olive Oil

1 tbsp Fresh Lemon Juice

1 tsp Dried Parsley

Pinch of Salt

PREPARATION

  • 1

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

  • 2

    Pat the cod fillet dry with paper towels and season lightly with a pinch of salt.

  • 3

    In a shallow dish, combine the almond flour, dried parsley, and an extra pinch of salt if desired.

  • 4

    In another small bowl, beat the egg white until slightly frothy.

  • 5

    Dip the cod fillet into the egg white, ensuring it is well-coated, then dredge it in the almond flour mixture, pressing gently to adhere.

  • 6

    Place the coated cod fillet on the prepared baking sheet and drizzle the olive oil evenly over the top.

  • 7

    Bake in the preheated oven for 12-15 minutes, or until the fillet is opaque and flakes easily with a fork.

  • 8

    Remove from the oven and drizzle with fresh lemon juice before serving.