Crispy Baked Fish Fillet with Creamy Dill Tartar Sauce and Crunchy Cabbage Slaw

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

Crispy Baked Fish Fillet with Creamy Dill Tartar Sauce and Crunchy Cabbage Slaw

YOUR SOLIN GENERATED RECIPE

Crispy Baked Fish Fillet with Creamy Dill Tartar Sauce and Crunchy Cabbage Slaw

Enjoy a delightful twist on baked fish with a crispy panko coating, paired with a tangy, creamy dill tartar sauce and a refreshing crunchy cabbage slaw. This balanced dish brings together the light, flaky texture of cod with the zesty flavors of lemon and dill, making it a perfect meal for any time of day.

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NUTRITION

331kcal
Protein
42.2g
Fat
9.3g
Carbs
20.5g

SERVINGS

1 serving

INGREDIENTS

7 oz Cod Fillet (200g)

15g Panko Breadcrumbs

1 Egg White (33g)

2 tbsp Nonfat Greek Yogurt (30g)

1 tbsp Fresh Dill

1 tsp Lemon Juice

1 tsp Capers

1 cup Shredded Red Cabbage (89g)

1/2 medium Carrot (30g)

1.5 tsp Olive Oil

Salt & Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 425°F and line a baking sheet with parchment paper.

  • 2

    Pat the cod fillet dry with paper towels. Season lightly with salt and pepper.

  • 3

    Set up a breading station: Place the egg white in a shallow bowl. In another bowl, combine panko breadcrumbs with a pinch of salt and pepper.

  • 4

    Dip the fish first into the egg white, then coat evenly with the panko breadcrumbs. Place the breaded fillet on the prepared baking sheet.

  • 5

    Bake the fish in the preheated oven for about 12-15 minutes, until the fillet is opaque and the coating is crispy.

  • 6

    While the fish bakes, prepare the creamy dill tartar sauce by combining the nonfat Greek yogurt, fresh dill, lemon juice, and capers in a small bowl. Stir to blend well.

  • 7

    In another bowl, toss the shredded red cabbage and shredded carrot with olive oil, a pinch of salt, and pepper to create the crunchy slaw.

  • 8

    Once the fish is done, serve it hot with a side of the crunchy cabbage slaw and a generous dollop of creamy dill tartar sauce.

Crispy Baked Fish Fillet with Creamy Dill Tartar Sauce and Crunchy Cabbage Slaw

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

Crispy Baked Fish Fillet with Creamy Dill Tartar Sauce and Crunchy Cabbage Slaw

YOUR SOLIN GENERATED RECIPE

Crispy Baked Fish Fillet with Creamy Dill Tartar Sauce and Crunchy Cabbage Slaw

Enjoy a delightful twist on baked fish with a crispy panko coating, paired with a tangy, creamy dill tartar sauce and a refreshing crunchy cabbage slaw. This balanced dish brings together the light, flaky texture of cod with the zesty flavors of lemon and dill, making it a perfect meal for any time of day.

NUTRITION

331kcal
Protein
42.2g
Fat
9.3g
Carbs
20.5g

SERVINGS

1 serving

INGREDIENTS

7 oz Cod Fillet (200g)

15g Panko Breadcrumbs

1 Egg White (33g)

2 tbsp Nonfat Greek Yogurt (30g)

1 tbsp Fresh Dill

1 tsp Lemon Juice

1 tsp Capers

1 cup Shredded Red Cabbage (89g)

1/2 medium Carrot (30g)

1.5 tsp Olive Oil

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 425°F and line a baking sheet with parchment paper.

  • 2

    Pat the cod fillet dry with paper towels. Season lightly with salt and pepper.

  • 3

    Set up a breading station: Place the egg white in a shallow bowl. In another bowl, combine panko breadcrumbs with a pinch of salt and pepper.

  • 4

    Dip the fish first into the egg white, then coat evenly with the panko breadcrumbs. Place the breaded fillet on the prepared baking sheet.

  • 5

    Bake the fish in the preheated oven for about 12-15 minutes, until the fillet is opaque and the coating is crispy.

  • 6

    While the fish bakes, prepare the creamy dill tartar sauce by combining the nonfat Greek yogurt, fresh dill, lemon juice, and capers in a small bowl. Stir to blend well.

  • 7

    In another bowl, toss the shredded red cabbage and shredded carrot with olive oil, a pinch of salt, and pepper to create the crunchy slaw.

  • 8

    Once the fish is done, serve it hot with a side of the crunchy cabbage slaw and a generous dollop of creamy dill tartar sauce.