Crispy Baked Fish with Roasted Vegetables and Herb Rice

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

Crispy Baked Fish with Roasted Vegetables and Herb Rice

YOUR SOLIN GENERATED RECIPE

Crispy Baked Fish with Roasted Vegetables and Herb Rice

White fish fillets baked with a nutty almond-parmesan crust, served with roasted zucchini and fragrant herbed brown rice for a satisfying, golden crunch.

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NUTRITION

462kcal
Protein
37.7g
Fat
20.7g
Carbs
31.5g

SERVINGS

1 serving

INGREDIENTS

6 ounces Cod Fillet

1/2 cup cooked Brown Rice

1/2 cup chopped Zucchini

1/2 cup chopped Red Bell Pepper

1 tablespoon Olive Oil

1 tablespoon Almond Flour

1 tablespoon grated Parmesan Cheese

1 tablespoon fresh Parsley

1/2 teaspoon Garlic Powder

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PREPARATION

  • 1

    Preheat your oven to 400°F and line a large baking sheet with parchment paper.

  • 2

    Place the chopped zucchini and red bell peppers in a bowl and toss with half of the olive oil and a pinch of salt.

  • 3

    In a separate shallow dish, mix the almond flour, grated parmesan, and garlic powder until well combined.

  • 4

    Pat the cod fillets dry with a paper towel, brush them with the remaining olive oil, and press the almond-parmesan mixture firmly onto the top of the fish.

  • 5

    Spread the vegetables onto the baking sheet and place the fish fillets alongside them.

  • 6

    Bake for 12 to 15 minutes until the fish flakes easily with a fork and the crust is beautifully golden.

  • 7

    While the fish bakes, stir the fresh chopped parsley into the warm cooked brown rice.

  • 8

    Plate the crispy fish with a side of roasted vegetables and the herbed rice for a complete, clean meal.

Crispy Baked Fish with Roasted Vegetables and Herb Rice

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

Crispy Baked Fish with Roasted Vegetables and Herb Rice

YOUR SOLIN GENERATED RECIPE

Crispy Baked Fish with Roasted Vegetables and Herb Rice

White fish fillets baked with a nutty almond-parmesan crust, served with roasted zucchini and fragrant herbed brown rice for a satisfying, golden crunch.

NUTRITION

462kcal
Protein
37.7g
Fat
20.7g
Carbs
31.5g

SERVINGS

1 serving

INGREDIENTS

6 ounces Cod Fillet

1/2 cup cooked Brown Rice

1/2 cup chopped Zucchini

1/2 cup chopped Red Bell Pepper

1 tablespoon Olive Oil

1 tablespoon Almond Flour

1 tablespoon grated Parmesan Cheese

1 tablespoon fresh Parsley

1/2 teaspoon Garlic Powder

PREPARATION

  • 1

    Preheat your oven to 400°F and line a large baking sheet with parchment paper.

  • 2

    Place the chopped zucchini and red bell peppers in a bowl and toss with half of the olive oil and a pinch of salt.

  • 3

    In a separate shallow dish, mix the almond flour, grated parmesan, and garlic powder until well combined.

  • 4

    Pat the cod fillets dry with a paper towel, brush them with the remaining olive oil, and press the almond-parmesan mixture firmly onto the top of the fish.

  • 5

    Spread the vegetables onto the baking sheet and place the fish fillets alongside them.

  • 6

    Bake for 12 to 15 minutes until the fish flakes easily with a fork and the crust is beautifully golden.

  • 7

    While the fish bakes, stir the fresh chopped parsley into the warm cooked brown rice.

  • 8

    Plate the crispy fish with a side of roasted vegetables and the herbed rice for a complete, clean meal.