Herb-Crusted Pan Seared Redfish with Lemon Butter Sauce

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

Herb-Crusted Pan Seared Redfish with Lemon Butter Sauce

YOUR SOLIN GENERATED RECIPE

Herb-Crusted Pan Seared Redfish with Lemon Butter Sauce

Savor a delicate redfish fillet encrusted in a light herb and whole wheat breadcrumb coating, then pan-seared to golden perfection. Finished with a vibrant lemon butter sauce, this dish strikes the ideal balance between fresh flavors, a crispy exterior, and a moist, flavorful interior.

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NUTRITION

341kcal
Protein
35.2g
Fat
16g
Carbs
11.4g

SERVINGS

1 serving

INGREDIENTS

5 oz Redfish Fillet

2 tbsp Whole Wheat Breadcrumbs

1 tbsp Unsalted Butter

2 tbsp Fresh Mixed Herbs (Parsley, Thyme, Rosemary)

1 tbsp Lemon Juice

Salt and Pepper, to taste

Olive Oil Cooking Spray

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PREPARATION

  • 1

    Pat the redfish fillet dry with a paper towel. Season lightly with salt and pepper on both sides.

  • 2

    In a shallow dish, combine the whole wheat breadcrumbs with the finely chopped fresh herbs.

  • 3

    Lightly spray the fillet with olive oil cooking spray. Press the fillet into the breadcrumb-herb mixture to create an even crust on both sides.

  • 4

    Heat a non-stick skillet over medium-high heat. Once hot, add the redfish fillet and cook for about 3-4 minutes per side until golden brown and cooked through.

  • 5

    Meanwhile in a small pan, melt the unsalted butter over low heat. Stir in the lemon juice and a pinch of salt to form the lemon butter sauce.

  • 6

    Once the fish is cooked, remove from the skillet and transfer to a plate. Drizzle the warm lemon butter sauce over the top and serve immediately.

Herb-Crusted Pan Seared Redfish with Lemon Butter Sauce

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

Herb-Crusted Pan Seared Redfish with Lemon Butter Sauce

YOUR SOLIN GENERATED RECIPE

Herb-Crusted Pan Seared Redfish with Lemon Butter Sauce

Savor a delicate redfish fillet encrusted in a light herb and whole wheat breadcrumb coating, then pan-seared to golden perfection. Finished with a vibrant lemon butter sauce, this dish strikes the ideal balance between fresh flavors, a crispy exterior, and a moist, flavorful interior.

NUTRITION

341kcal
Protein
35.2g
Fat
16g
Carbs
11.4g

SERVINGS

1 serving

INGREDIENTS

5 oz Redfish Fillet

2 tbsp Whole Wheat Breadcrumbs

1 tbsp Unsalted Butter

2 tbsp Fresh Mixed Herbs (Parsley, Thyme, Rosemary)

1 tbsp Lemon Juice

Salt and Pepper, to taste

Olive Oil Cooking Spray

PREPARATION

  • 1

    Pat the redfish fillet dry with a paper towel. Season lightly with salt and pepper on both sides.

  • 2

    In a shallow dish, combine the whole wheat breadcrumbs with the finely chopped fresh herbs.

  • 3

    Lightly spray the fillet with olive oil cooking spray. Press the fillet into the breadcrumb-herb mixture to create an even crust on both sides.

  • 4

    Heat a non-stick skillet over medium-high heat. Once hot, add the redfish fillet and cook for about 3-4 minutes per side until golden brown and cooked through.

  • 5

    Meanwhile in a small pan, melt the unsalted butter over low heat. Stir in the lemon juice and a pinch of salt to form the lemon butter sauce.

  • 6

    Once the fish is cooked, remove from the skillet and transfer to a plate. Drizzle the warm lemon butter sauce over the top and serve immediately.