Name: Herb-Crusted Fish Fillets with Lemon
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 8 oz cod fillet; 2 tbsp almond flour; 1 tbsp hemp hearts; 1 tsp dried parsley; 0.25 tsp garlic powder; 0.25 tsp sea salt; 0.25 tsp black pepper; 1 tbsp dijon mustard; 2 tsp extra virgin olive oil; 1 cup asparagus spears; 0.5 medium lemon

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

YOUR SOLIN GENERATED RECIPE

Herb-Crusted Fish Fillets with Lemon

Oven-baked cod fillets coated in a fragrant almond and herb crust, served with crisp roasted asparagus and a bright squeeze of lemon.

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NUTRITION

Protein

52.5g

Fat

24.9g

Carbs

16.6g

SERVINGS

1 serving

INGREDIENTS

8 oz cod fillet

2 tbsp almond flour

1 tbsp hemp hearts

1 tsp dried parsley

0.25 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp dijon mustard

2 tsp extra virgin olive oil

1 cup asparagus spears

0.5 medium lemon

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PREPARATION

1
Preheat your oven to 400°F and line a rimmed baking sheet with parchment paper for easy cleanup.
2
In a shallow dish, whisk together the almond flour, hemp hearts, dried parsley, garlic powder, sea salt, and black pepper.
3
Pat the cod fillets dry with paper towels and brush the top of each fillet with an even layer of Dijon mustard to act as a binder.
4
Press the mustard-coated side of the fish firmly into the herb-almond mixture until a thick, golden crust forms.
5
Place the crusted fish on one side of the baking sheet and arrange the asparagus spears on the other side.
6
Drizzle the olive oil over the asparagus and toss to coat, then bake for 12 to 15 minutes until the fish is flaky and the crust is fragrant.
7
Serve the fish and roasted asparagus immediately with a generous squeeze of fresh lemon juice over the top.