Crispy Baked Fish with Fresh Slaw and Creamy Avocado

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

Crispy Baked Fish with Fresh Slaw and Creamy Avocado

YOUR SOLIN GENERATED RECIPE

Crispy Baked Fish with Fresh Slaw and Creamy Avocado

Enjoy a light yet satisfying dish featuring tender baked cod with a crunchy almond flour coating, paired with a vibrant cabbage-carrot slaw and a creamy avocado garnish enhanced by a zesty Greek yogurt dip. This dish offers a delightful blend of textures and flavors perfect for a healthy, balanced meal.

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NUTRITION

355kcal
Protein
33g
Fat
20.1g
Carbs
16g

SERVINGS

1 serving

INGREDIENTS

5 oz Cod Fillet

2 tbsp Almond Flour

1 portion (50g) Avocado

1 cup Mixed Cabbage and Carrot Slaw

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 fillet dry and season lightly with salt, pepper, and your favorite herbs.

  • 3

    Lightly coat the fish with almond flour, shaking off any excess.

  • 4

    Place the coated cod on a parchment-lined baking sheet and drizzle with olive oil.

  • 5

    Bake in the preheated oven for 12-15 minutes until the fish is cooked through and lightly crispy on the edges.

  • 6

    Meanwhile, in a bowl, toss together the mixed cabbage and carrot slaw. Optionally add a squeeze of lemon and a pinch of salt for extra freshness.

  • 7

    Slice the avocado into thin pieces or cubes.

  • 8

    Plate the baked fish alongside a serving of fresh slaw and arrange avocado on top or on the side. Serve with a small dollop of nonfat Greek yogurt as a tangy dip.

  • 9

    Enjoy your crisp, fresh, and creamy meal!

Crispy Baked Fish with Fresh Slaw and Creamy Avocado

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

Crispy Baked Fish with Fresh Slaw and Creamy Avocado

YOUR SOLIN GENERATED RECIPE

Crispy Baked Fish with Fresh Slaw and Creamy Avocado

Enjoy a light yet satisfying dish featuring tender baked cod with a crunchy almond flour coating, paired with a vibrant cabbage-carrot slaw and a creamy avocado garnish enhanced by a zesty Greek yogurt dip. This dish offers a delightful blend of textures and flavors perfect for a healthy, balanced meal.

NUTRITION

355kcal
Protein
33g
Fat
20.1g
Carbs
16g

SERVINGS

1 serving

INGREDIENTS

5 oz Cod Fillet

2 tbsp Almond Flour

1 portion (50g) Avocado

1 cup Mixed Cabbage and Carrot Slaw

1 tsp Olive Oil

2 tbsp Nonfat Greek Yogurt

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Pat the cod fillet dry and season lightly with salt, pepper, and your favorite herbs.

  • 3

    Lightly coat the fish with almond flour, shaking off any excess.

  • 4

    Place the coated cod on a parchment-lined baking sheet and drizzle with olive oil.

  • 5

    Bake in the preheated oven for 12-15 minutes until the fish is cooked through and lightly crispy on the edges.

  • 6

    Meanwhile, in a bowl, toss together the mixed cabbage and carrot slaw. Optionally add a squeeze of lemon and a pinch of salt for extra freshness.

  • 7

    Slice the avocado into thin pieces or cubes.

  • 8

    Plate the baked fish alongside a serving of fresh slaw and arrange avocado on top or on the side. Serve with a small dollop of nonfat Greek yogurt as a tangy dip.

  • 9

    Enjoy your crisp, fresh, and creamy meal!