Crispy Baked Fish with Sweet Roasted Plantains

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

Crispy Baked Fish with Sweet Roasted Plantains

YOUR SOLIN GENERATED RECIPE

Crispy Baked Fish with Sweet Roasted Plantains

Enjoy a light and flavorful dish featuring tender baked cod coated in a crisp panko crust paired with naturally sweet roasted plantains. This dish delivers a satisfying blend of textures and subtly spiced flavors, making it perfect for any meal of the day while meeting your balanced nutritional needs.

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NUTRITION

411kcal
Protein
38.9g
Fat
3.9g
Carbs
58.5g

SERVINGS

1 serving

INGREDIENTS

6 ounces Cod Fillet

1 medium Plantain (sliced, approx 150g)

1/4 cup Panko Breadcrumbs

Olive Oil Spray (2 sprays)

1 tablespoon Lemon Juice

1 teaspoon Paprika

Salt & Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper and lightly spray with olive oil.

  • 2

    Season the cod fillet with salt, pepper, and paprika. Drizzle a bit of lemon juice over the fillet for a fresh zing.

  • 3

    Dredge the seasoned cod lightly in panko breadcrumbs to form a crisp coating. Place the fillet on one side of the baking sheet.

  • 4

    Peel the plantain and slice it into 1/2-inch thick rounds. Toss the slices lightly with a spray of olive oil and a pinch of salt.

  • 5

    Arrange the plantain slices on the baking sheet alongside the fish. Drizzle any remaining lemon juice over the plantains.

  • 6

    Bake in the preheated oven for about 15-18 minutes, or until the fish is opaque and flakes easily with a fork and the plantains are golden and tender.

  • 7

    Serve immediately, garnished with an extra squeeze of lemon if desired.

Crispy Baked Fish with Sweet Roasted Plantains

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

Crispy Baked Fish with Sweet Roasted Plantains

YOUR SOLIN GENERATED RECIPE

Crispy Baked Fish with Sweet Roasted Plantains

Enjoy a light and flavorful dish featuring tender baked cod coated in a crisp panko crust paired with naturally sweet roasted plantains. This dish delivers a satisfying blend of textures and subtly spiced flavors, making it perfect for any meal of the day while meeting your balanced nutritional needs.

NUTRITION

411kcal
Protein
38.9g
Fat
3.9g
Carbs
58.5g

SERVINGS

1 serving

INGREDIENTS

6 ounces Cod Fillet

1 medium Plantain (sliced, approx 150g)

1/4 cup Panko Breadcrumbs

Olive Oil Spray (2 sprays)

1 tablespoon Lemon Juice

1 teaspoon Paprika

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper and lightly spray with olive oil.

  • 2

    Season the cod fillet with salt, pepper, and paprika. Drizzle a bit of lemon juice over the fillet for a fresh zing.

  • 3

    Dredge the seasoned cod lightly in panko breadcrumbs to form a crisp coating. Place the fillet on one side of the baking sheet.

  • 4

    Peel the plantain and slice it into 1/2-inch thick rounds. Toss the slices lightly with a spray of olive oil and a pinch of salt.

  • 5

    Arrange the plantain slices on the baking sheet alongside the fish. Drizzle any remaining lemon juice over the plantains.

  • 6

    Bake in the preheated oven for about 15-18 minutes, or until the fish is opaque and flakes easily with a fork and the plantains are golden and tender.

  • 7

    Serve immediately, garnished with an extra squeeze of lemon if desired.