Name: Crispy Baked Fish with Quinoa and Roasted Broccoli
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5 oz Cod Fillet; 1/2 cup cooked Quinoa; 1.5 cups Broccoli Florets; 1 tbsp Almond Flour; 1.5 tsp Olive Oil; 1 tbsp Egg White; Lemon wedge, garlic powder, and paprika

Crispy Baked Fish with Quinoa and Roasted 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 Roasted Broccoli

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

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NUTRITION

Protein

36.4g

Fat

14.4g

Carbs

30.5g

SERVINGS

1 serving

INGREDIENTS

5 oz Cod Fillet

1/2 cup cooked Quinoa

1.5 cups Broccoli Florets

1 tbsp Almond Flour

1.5 tsp Olive Oil

1 tbsp Egg White

Lemon wedge, garlic powder, and paprika

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PREPARATION

1
Preheat your oven to 400°F and line a baking sheet with parchment paper for easy cleanup.
2
Toss the broccoli florets with one teaspoon of olive oil and a pinch of sea salt on the baking sheet.
3
In a small shallow bowl, whisk the egg white until it becomes slightly frothy.
4
In a separate shallow dish, combine the almond flour with garlic powder and paprika for the breading.
5
Dip the cod fillet into the egg white, then press it firmly into the almond flour mixture to create an even crust.
6
Place the fish on the baking sheet next to the broccoli and bake for 12 to 15 minutes until the fish is opaque and flaky.
7
Serve the crispy fish and roasted broccoli over the warm quinoa with a fresh squeeze of lemon juice.