Name: Crispy Baked Fish Fillets with Roasted Broccoli and Quinoa
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 9 ounces Cod Fillet; 0.5 cup cooked Quinoa; 2 cups Broccoli florets; 1.5 tablespoons Almond Flour; 0.5 tablespoon Olive Oil; 1 large Egg White; 0.5 teaspoon Garlic Powder; 0.5 teaspoon Dried Parsley; Salt and pepper to taste

Crispy Baked Fish Fillets with Roasted Broccoli and Quinoa

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

YOUR SOLIN GENERATED RECIPE

Crispy Baked Fish Fillets with Roasted Broccoli and Quinoa

Oven-baked cod fillets coated in a savory almond-herb crust, served with charred roasted broccoli and fluffy quinoa for a satisfying, nutty crunch.

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NUTRITION

Protein

60.9g

Fat

15.9g

Carbs

34.1g

SERVINGS

1 serving

INGREDIENTS

9 ounces Cod Fillet

0.5 cup cooked Quinoa

2 cups Broccoli florets

1.5 tablespoons Almond Flour

0.5 tablespoon Olive Oil

1 large Egg White

0.5 teaspoon Garlic Powder

0.5 teaspoon Dried Parsley

Salt and pepper to taste

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PREPARATION

1
Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.
2
Toss the broccoli florets with half of the olive oil, salt, and pepper, then spread them out on one side of the baking sheet.
3
In a shallow bowl, whisk the egg white until it becomes slightly frothy.
4
In a separate shallow bowl, mix the almond flour with garlic powder, dried parsley, salt, and pepper.
5
Dip each cod fillet into the egg white, letting any excess drip off, then press into the almond flour mixture until evenly coated.
6
Place the coated fish fillets on the other side of the baking sheet and drizzle with the remaining olive oil.
7
Bake for 12-15 minutes until the fish is opaque and flakes easily with a fork, and the almond crust is golden.
8
Serve the crispy fish alongside the roasted broccoli over a bed of warm, fluffy quinoa.