Name: Herb-Crusted Fish Fillets
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 6 oz Cod fillet; 1 large Egg; 2 tbsp Almond flour; 1 tbsp Parmesan cheese; 0.5 tsp Dried parsley; 0.5 tsp Dried thyme; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 0.5 tbsp Extra virgin olive oil; 0.5 cup Cooked quinoa; 1 cup Asparagus; 1 wedge 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

Flaky white fish fillets pan-seared with a golden almond and herb crust, served alongside buttery quinoa and crisp steamed asparagus for a vibrant meal.

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NUTRITION

Protein

50.8g

Fat

23.8g

Carbs

33.1g

SERVINGS

1 serving

INGREDIENTS

6 oz Cod fillet

1 large Egg

2 tbsp Almond flour

1 tbsp Parmesan cheese

0.5 tsp Dried parsley

0.5 tsp Dried thyme

0.25 tsp Sea salt

0.25 tsp Black pepper

0.5 tbsp Extra virgin olive oil

0.5 cup Cooked quinoa

1 cup Asparagus

1 wedge Lemon

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PREPARATION

1
Pat the fish fillets dry with paper towels to ensure a crisp sear.
2
Whisk the egg in a shallow bowl until smooth.
3
Combine almond flour, parmesan, parsley, thyme, salt, and pepper in a separate shallow dish.
4
Dip each fish fillet into the egg, then press into the flour mixture to coat thoroughly on all sides.
5
Heat olive oil in a non-stick skillet over medium heat.
6
Cook the fish for 3-4 minutes per side until the crust is golden and the center is opaque.
7
Steam the asparagus for 5 minutes until tender-crisp.
8
Serve the crusted fish over the quinoa with a side of asparagus and a fresh lemon wedge.