Blackened Cod with Creamy Avocado Slaw and Roasted Plantains

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 Roasted Plantains

YOUR SOLIN GENERATED RECIPE

Blackened Cod with Creamy Avocado Slaw and Roasted Plantains

Savor the vibrant flavors of perfectly spiced blackened cod, paired with a refreshing creamy avocado slaw and sweet roasted plantains. Each bite offers a delightful contrast—crisp, tangy slaw complementing the flaky, richly seasoned fish, while caramelized plantains add a touch of natural sweetness. This dish is as beautiful to look at as it is balanced for a wholesome meal.

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NUTRITION

510kcal
Protein
38.1g
Fat
21.4g
Carbs
49.9g

SERVINGS

1 serving

INGREDIENTS

6 oz Cod Fillet

1/2 Avocado

1 cup Shredded Red Cabbage

2 tbsp Nonfat Greek Yogurt

100g Plantains

1 tsp Blackened Spice Mix

1 tsp Olive Oil

1 tbsp Lime Juice

1 tbsp Fresh Cilantro

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PREPARATION

  • 1

    Preheat the oven to 425°F. Slice the plantains into 1/4-inch thick rounds, toss with a light brush of olive oil, and arrange in a single layer on a baking sheet.

  • 2

    Roast the plantains for 15-20 minutes until golden and tender, turning halfway through for even cooking.

  • 3

    Meanwhile, pat the cod fillet dry with a paper towel. Rub the fish evenly with the blackened spice mix on both sides.

  • 4

    Heat a non-stick skillet over medium-high heat. Sear the cod for about 3 minutes on each side until a crust forms and the fish is cooked through.

  • 5

    In a bowl, combine the shredded red cabbage, diced avocado, nonfat Greek yogurt, lime juice, and chopped fresh cilantro. Toss gently to create a creamy, tangy slaw.

  • 6

    Plate the seared cod alongside a generous portion of avocado slaw and a serving of roasted plantains.

  • 7

    Serve immediately and enjoy the balance of spicy, creamy, and sweet flavors.

Blackened Cod with Creamy Avocado Slaw and Roasted Plantains

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 Roasted Plantains

YOUR SOLIN GENERATED RECIPE

Blackened Cod with Creamy Avocado Slaw and Roasted Plantains

Savor the vibrant flavors of perfectly spiced blackened cod, paired with a refreshing creamy avocado slaw and sweet roasted plantains. Each bite offers a delightful contrast—crisp, tangy slaw complementing the flaky, richly seasoned fish, while caramelized plantains add a touch of natural sweetness. This dish is as beautiful to look at as it is balanced for a wholesome meal.

NUTRITION

510kcal
Protein
38.1g
Fat
21.4g
Carbs
49.9g

SERVINGS

1 serving

INGREDIENTS

6 oz Cod Fillet

1/2 Avocado

1 cup Shredded Red Cabbage

2 tbsp Nonfat Greek Yogurt

100g Plantains

1 tsp Blackened Spice Mix

1 tsp Olive Oil

1 tbsp Lime Juice

1 tbsp Fresh Cilantro

PREPARATION

  • 1

    Preheat the oven to 425°F. Slice the plantains into 1/4-inch thick rounds, toss with a light brush of olive oil, and arrange in a single layer on a baking sheet.

  • 2

    Roast the plantains for 15-20 minutes until golden and tender, turning halfway through for even cooking.

  • 3

    Meanwhile, pat the cod fillet dry with a paper towel. Rub the fish evenly with the blackened spice mix on both sides.

  • 4

    Heat a non-stick skillet over medium-high heat. Sear the cod for about 3 minutes on each side until a crust forms and the fish is cooked through.

  • 5

    In a bowl, combine the shredded red cabbage, diced avocado, nonfat Greek yogurt, lime juice, and chopped fresh cilantro. Toss gently to create a creamy, tangy slaw.

  • 6

    Plate the seared cod alongside a generous portion of avocado slaw and a serving of roasted plantains.

  • 7

    Serve immediately and enjoy the balance of spicy, creamy, and sweet flavors.