Crispy Fish with Fresh Greens and Tangy Pickles

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

Crispy Fish with Fresh Greens and Tangy Pickles

YOUR SOLIN GENERATED RECIPE

Crispy Fish with Fresh Greens and Tangy Pickles

Savor the delicate crunch of lightly crisped cod paired with a refreshing bed of mixed greens and tangy pickles. This dish is finished with a creamy, nonfat Greek yogurt dip and a hint of olive oil, delivering bright flavors and textures that excite the palate without overloading on calories.

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NUTRITION

317kcal
Protein
45.5g
Fat
6.1g
Carbs
23.2g

SERVINGS

1 serving

INGREDIENTS

5 oz Cod Fillet

1 large Egg White

1/4 cup Panko Breadcrumbs

2 cups Mixed Greens

4 slices Dill Pickles

2 teaspoons Olive Oil

1/2 cup Nonfat Greek Yogurt

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PREPARATION

  • 1

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

  • 2

    Pat the cod fillet dry with a paper towel and lightly season with salt, pepper, and lemon zest if desired.

  • 3

    In a shallow bowl, whisk together the egg white until slightly frothy.

  • 4

    Spread the panko breadcrumbs on a plate. Dip the cod fillet in the egg white, coating evenly, then press it into the panko crumbs ensuring a uniform coating.

  • 5

    Place the breaded fish on the prepared baking sheet. Drizzle 1 teaspoon olive oil over the fillet.

  • 6

    Bake in the preheated oven for 12-15 minutes or until the fish is opaque and the coating is crisp.

  • 7

    While the fish bakes, toss the mixed greens with a light drizzle of the remaining teaspoon of olive oil and a squeeze of lemon juice if desired.

  • 8

    Plate the crispy fish on a bed of the dressed greens, add the tangy dill pickle slices on the side, and serve with a dollop of nonfat Greek yogurt for dipping.

Crispy Fish with Fresh Greens and Tangy Pickles

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

Crispy Fish with Fresh Greens and Tangy Pickles

YOUR SOLIN GENERATED RECIPE

Crispy Fish with Fresh Greens and Tangy Pickles

Savor the delicate crunch of lightly crisped cod paired with a refreshing bed of mixed greens and tangy pickles. This dish is finished with a creamy, nonfat Greek yogurt dip and a hint of olive oil, delivering bright flavors and textures that excite the palate without overloading on calories.

NUTRITION

317kcal
Protein
45.5g
Fat
6.1g
Carbs
23.2g

SERVINGS

1 serving

INGREDIENTS

5 oz Cod Fillet

1 large Egg White

1/4 cup Panko Breadcrumbs

2 cups Mixed Greens

4 slices Dill Pickles

2 teaspoons Olive Oil

1/2 cup Nonfat Greek Yogurt

PREPARATION

  • 1

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

  • 2

    Pat the cod fillet dry with a paper towel and lightly season with salt, pepper, and lemon zest if desired.

  • 3

    In a shallow bowl, whisk together the egg white until slightly frothy.

  • 4

    Spread the panko breadcrumbs on a plate. Dip the cod fillet in the egg white, coating evenly, then press it into the panko crumbs ensuring a uniform coating.

  • 5

    Place the breaded fish on the prepared baking sheet. Drizzle 1 teaspoon olive oil over the fillet.

  • 6

    Bake in the preheated oven for 12-15 minutes or until the fish is opaque and the coating is crisp.

  • 7

    While the fish bakes, toss the mixed greens with a light drizzle of the remaining teaspoon of olive oil and a squeeze of lemon juice if desired.

  • 8

    Plate the crispy fish on a bed of the dressed greens, add the tangy dill pickle slices on the side, and serve with a dollop of nonfat Greek yogurt for dipping.