Name: Crispy Baked Cod with Arugula Salad
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 6.5 ounces Cod Fillet; 1 large Egg White; 1.5 tablespoons Almond Flour; 1 tablespoon Nutritional Yeast; 2 cups Arugula; 0.5 teaspoon Olive Oil

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

YOUR SOLIN GENERATED RECIPE

Crispy Baked Cod with Arugula Salad

Cod fillet baked with a savory almond and nutritional yeast crust, served over a peppery arugula salad with a bright lemon finish.

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NUTRITION

Protein

43.7g

Fat

9.6g

Carbs

6.9g

SERVINGS

1 serving

INGREDIENTS

6.5 ounces Cod Fillet

1 large Egg White

1.5 tablespoons Almond Flour

1 tablespoon Nutritional Yeast

2 cups Arugula

0.5 teaspoon Olive Oil

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PREPARATION

1
Preheat your oven to 400°F and line a baking sheet with parchment paper.
2
Pat the cod fillet completely dry with a paper towel and season lightly with salt and pepper.
3
In a shallow bowl, lightly whisk the egg white until it becomes slightly frothy.
4
In a separate shallow dish, combine the almond flour and nutritional yeast.
5
Dip the cod fillet into the egg white, ensuring it is fully coated, then press it firmly into the almond flour mixture to create a crust.
6
Place the fish on the prepared baking sheet and bake for 12 to 15 minutes, or until the fish is opaque and flakes easily with a fork.
7
While the fish bakes, toss the fresh arugula with olive oil and a squeeze of lemon juice in a medium bowl.
8
Plate the crispy cod over the bed of arugula and serve immediately while the crust is warm and golden.