Recipe: Baked Herb-Crusted Cod with Cauliflower Rice and Avocado Mango SalsaDescription: Flaky white cod fillets baked with a crispy herb and almond flour crust, served over light cauliflower rice and topped with fresh avocado-mango salsa.Serves: 4 people Total Time: 45Difficulty: Easy to follow Ingredients needed: 4 piece cod fillet, 0.5 cup almond flour, 0.25 cup parsley, 0.25 cup basil, 2 tablespoon olive oil, 1 whole cauliflower, 1 piece avocado, 1 piece mango, 2 tablespoon lime juice, 0.25 cup cilantro, 0.5 teaspoon salt, 0.25 teaspoon black pepperInstructions: Preheat the oven to 200°C (392°F). Line a baking sheet with parchment paper. In a bowl, mix almond flour, chopped parsley, chopped basil, salt, and black pepper. Coat the cod fillets with olive oil, then press each fillet into the almond herb mixture to cover both sides. Place the crusted cod fillets on the prepared baking sheet and bake for 15-20 minutes or until the fish is cooked through and the crust is golden brown. While the cod is baking, prepare the cauliflower rice by grating the cauliflower into small rice-sized pieces. Heat olive oil in a pan over medium heat, add the cauliflower, and cook for 5-7 minutes until tender. Season with salt and pepper to taste. For the salsa, combine diced avocado, diced mango, lime juice, and chopped cilantro in a bowl. Mix gently to combine, and season with salt to taste. Serve the baked cod over the cauliflower rice, and top with avocado-mango salsa. Garnish with additional cilantro if desired.Perfect for: Meal planning, weekly preparation, home cooking Tags: low-carb, high-protein, kid-friendly, gluten-freeThis Baked Herb-Crusted Cod with Cauliflower Rice and Avocado Mango Salsa recipe is designed for easy meal planning and preparation. It serves 4 people and can be made in 45 minutes. Great for weekly meal prep and family dinners.