Name: Crispy Baked Fish with Quinoa and Steamed Broccoli
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5.5 oz Cod Fillet; 0.5 cup Cooked Quinoa; 1.5 cups Broccoli Florets; 1.5 tbsp Almond Flour; 1 large Egg White; 1 tsp Extra Virgin Olive Oil; 1 tsp Lemon Juice

Crispy Baked Fish with Quinoa and Steamed Broccoli

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 with Quinoa and Steamed Broccoli

Oven-baked cod fillets crusted in seasoned almond flour and served with fluffy quinoa and steamed broccoli, finished with a golden, toasted crunch.

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NUTRITION

Protein

41.3g

Fat

13.4g

Carbs

31.3g

SERVINGS

1 serving

INGREDIENTS

5.5 oz Cod Fillet

0.5 cup Cooked Quinoa

1.5 cups Broccoli Florets

1.5 tbsp Almond Flour

1 large Egg White

1 tsp Extra Virgin Olive Oil

1 tsp Lemon Juice

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PREPARATION

1
Preheat your oven to 400°F and line a baking sheet with parchment paper.
2
Pat the cod fillets dry with a paper towel and season lightly with sea salt, black pepper, and garlic powder.
3
In a shallow bowl, whisk the egg white until slightly frothy.
4
Place the almond flour in a separate shallow dish.
5
Dip each cod fillet into the egg white, then press into the almond flour until evenly coated on all sides.
6
Place the fish on the prepared baking sheet and drizzle with the olive oil.
7
Bake for 12-15 minutes or until the fish is opaque and the almond crust is golden and crisp.
8
While the fish is baking, steam the broccoli florets over boiling water for 4-5 minutes until tender-crisp.
9
Warm the pre-cooked quinoa and fluff it with a fork.
10
Serve the crispy cod over the quinoa with the steamed broccoli on the side, finished with a fresh squeeze of lemon juice.