YOUR SOLIN GENERATED RECIPE
Crispy Baked Cod with Fresh Mango Salsa and Creamy Coconut Cauliflower Rice
Enjoy a vibrant dish featuring crispy baked cod paired with a refreshing mango salsa and a creamy, tropical twist on cauliflower rice. The delicate flavor of the cod is perfectly balanced by the sweetness of diced mango, zesty lime, and crisp vegetables, while the coconut-infused rice adds a subtle creaminess. A delightful and balanced meal that celebrates clean eating without sacrificing flavor.
INGREDIENTS
6 oz Cod Fillet
0.5 medium Mango, diced
1/4 medium Red Bell Pepper, diced
2 tbsp Red Onion, finely chopped
2 tbsp Fresh Cilantro, chopped
1 tbsp Lime Juice
1 cup Cauliflower Rice
1/4 cup Light Coconut Milk
1 tsp Olive Oil
Seasonings (Salt, Pepper, Garlic Powder)
PREPARATION
Preheat your oven to 425°F. Line a baking sheet with parchment paper.
Pat the cod fillet dry with a paper towel and season both sides with salt, pepper, and a light dusting of garlic powder.
Place the cod on the baking sheet and drizzle with olive oil. Bake for 12-15 minutes until the fish is opaque and flakes easily with a fork.
While the cod bakes, prepare the mango salsa by combining diced mango, red bell pepper, red onion, and chopped cilantro in a bowl. Add lime juice and a pinch of salt, stirring gently.
For the creamy coconut cauliflower rice, heat a non-stick skillet over medium heat. Add the cauliflower rice and lightly toast for 2-3 minutes.
Pour in the light coconut milk and stir well to combine, cooking for an additional 3-4 minutes until the rice is heated through and slightly creamy. Adjust seasoning with salt and pepper.
Plate the baked cod, top with a generous spoonful of fresh mango salsa, and serve alongside a portion of creamy coconut cauliflower rice.