Name: Crispy Fish Fillet with Roasted Vegetables and Quinoa
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5.5 oz Cod Fillet; 1/2 cup Cooked Quinoa; 1/2 cup Broccoli florets; 1/2 cup Sliced Red Bell Pepper; 1 tbsp Almond Flour; 1/3 cup Low-Fat Cottage Cheese; 30g Sliced Avocado; 1 tsp Olive Oil; 1 tbsp Lemon Juice

Crispy Fish Fillet with Roasted Vegetables 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 Fish Fillet with Roasted Vegetables and Quinoa

Pan-seared cod with a grain-free almond crust, served over fluffy quinoa and roasted broccoli with a dollop of creamy whipped cottage cheese.

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NUTRITION

Protein

45.0g

Fat

17g

Carbs

35.3g

SERVINGS

1 serving

INGREDIENTS

5.5 oz Cod Fillet

1/2 cup Cooked Quinoa

1/2 cup Broccoli florets

1/2 cup Sliced Red Bell Pepper

1 tbsp Almond Flour

1/3 cup Low-Fat Cottage Cheese

30g Sliced Avocado

1 tsp Olive Oil

1 tbsp Lemon Juice

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PREPARATION

1
Preheat your oven to 400°F and line a baking sheet with parchment paper.
2
Toss the broccoli and bell peppers with half of the olive oil and a pinch of salt, then roast for 15-20 minutes until tender.
3
Pat the cod fillet dry with a paper towel, season with salt and pepper, and dredge both sides in the almond flour to coat.
4
Heat the remaining olive oil in a non-stick skillet over medium-high heat and sear the cod for 3-4 minutes per side until the crust is golden and the fish flakes easily.
5
While the fish cooks, place the cottage cheese and lemon juice in a small blender or food processor and pulse until completely smooth and whipped.
6
Arrange the warm quinoa on a plate and top with the roasted vegetables and the crispy fish fillet.
7
Finish the dish with a dollop of the whipped cottage cheese and the fresh avocado slices.