YOUR SOLIN GENERATED RECIPE
Crispy Baked Fish with Mixed Greens Salad
Almond-crusted cod fillets baked until golden and served with a zesty lemon mixed green salad for a light lunch with a satisfyingly crisp finish.
INGREDIENTS
7 ounces Cod Fillet
1 large Egg White
3 tablespoons Almond Flour
2 cups Mixed Greens
1 teaspoon Olive Oil
1 tablespoon Lemon Juice
PREPARATION
Preheat your oven to 400°F and line a baking sheet with parchment paper for easy cleanup.
Pat the cod fillets completely dry with a paper towel and season both sides with a pinch of sea salt and black pepper.
Place the egg white in a shallow bowl and whisk slightly; place the almond flour in a separate shallow dish.
Dip each cod fillet into the egg white to coat, then press firmly into the almond flour until the fish is evenly crusted.
Arrange the fish on the prepared baking sheet and bake for 12 to 15 minutes until the coating is golden and the fish flakes easily with a fork.
While the fish bakes, whisk together the olive oil and lemon juice in a medium bowl to create a bright vinaigrette.
Add the mixed greens to the bowl and toss gently to coat the leaves evenly.
Plate the warm, crispy fish alongside the fresh salad and enjoy immediately.