Baked Herb-Crusted Cod with Roasted Sweet Potatoes

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

Baked Herb-Crusted Cod with Roasted Sweet Potatoes

YOUR SOLIN GENERATED RECIPE

Baked Herb-Crusted Cod with Roasted Sweet Potatoes

Cod fillets baked with a grain-free almond and herb crust, served alongside cubes of tender roasted sweet potato for a perfectly golden finish.

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NUTRITION

419kcal
Protein
13.9g
Fat
29g
Carbs
26.5g

SERVINGS

1 serving

INGREDIENTS

2.2 ounces Cod Fillet

0.8 cup cubed Sweet Potato

2 tablespoons Extra Virgin Olive Oil

1 teaspoon Almond Flour

0.5 teaspoon Dried Parsley

0.25 teaspoon Garlic Powder

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PREPARATION

  • 1

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

  • 2

    Peel and cube the sweet potato into half-inch pieces, then toss them with one tablespoon of olive oil and a pinch of sea salt.

  • 3

    Spread the sweet potatoes on the baking sheet and roast for 15 minutes.

  • 4

    In a small bowl, mix the almond flour, dried parsley, garlic powder, and the remaining tablespoon of olive oil to form a paste.

  • 5

    Pat the cod fillet dry with a paper towel and press the almond herb mixture firmly onto the top of the fish.

  • 6

    Move the sweet potatoes to one side of the tray, place the cod on the other side, and bake for another 10 to 12 minutes until the fish is opaque and the crust is golden.

Baked Herb-Crusted Cod with Roasted Sweet Potatoes

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

Baked Herb-Crusted Cod with Roasted Sweet Potatoes

YOUR SOLIN GENERATED RECIPE

Baked Herb-Crusted Cod with Roasted Sweet Potatoes

Cod fillets baked with a grain-free almond and herb crust, served alongside cubes of tender roasted sweet potato for a perfectly golden finish.

NUTRITION

419kcal
Protein
13.9g
Fat
29g
Carbs
26.5g

SERVINGS

1 serving

INGREDIENTS

2.2 ounces Cod Fillet

0.8 cup cubed Sweet Potato

2 tablespoons Extra Virgin Olive Oil

1 teaspoon Almond Flour

0.5 teaspoon Dried Parsley

0.25 teaspoon Garlic Powder

PREPARATION

  • 1

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

  • 2

    Peel and cube the sweet potato into half-inch pieces, then toss them with one tablespoon of olive oil and a pinch of sea salt.

  • 3

    Spread the sweet potatoes on the baking sheet and roast for 15 minutes.

  • 4

    In a small bowl, mix the almond flour, dried parsley, garlic powder, and the remaining tablespoon of olive oil to form a paste.

  • 5

    Pat the cod fillet dry with a paper towel and press the almond herb mixture firmly onto the top of the fish.

  • 6

    Move the sweet potatoes to one side of the tray, place the cod on the other side, and bake for another 10 to 12 minutes until the fish is opaque and the crust is golden.