Seared Cod Fillet with Roasted Zucchini and Tomato

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

Seared Cod Fillet with Roasted Zucchini and Tomato

YOUR SOLIN GENERATED RECIPE

Seared Cod Fillet with Roasted Zucchini and Tomato

Enjoy a light and flavorful dinner featuring a perfectly seared cod fillet paired with roasted zucchini and sweet cherry tomatoes. This dish is delicately seasoned and finished with a touch of olive oil and fresh lemon to elevate the natural flavors of the seafood and vegetables.

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NUTRITION

269kcal
Protein
42.4g
Fat
9.7g
Carbs
8.3g

SERVINGS

1 serving

INGREDIENTS

6 oz Cod Fillet

1 cup Zucchini (sliced)

1/2 cup Cherry Tomatoes

1.5 tsp Olive Oil

1 Lemon wedge

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PREPARATION

  • 1

    Preheat your oven to 425°F (220°C).

  • 2

    Slice the zucchini into rounds or half-moons and toss with cherry tomatoes and olive oil. Season lightly with salt and pepper.

  • 3

    Spread the vegetables on a baking sheet and roast in the oven for 10-12 minutes until tender and slightly caramelized.

  • 4

    While the vegetables roast, pat the cod fillet dry and season with salt and pepper.

  • 5

    Heat a non-stick skillet over medium-high heat. Once hot, add the cod fillet skin-side down (if applicable) and sear for about 2-3 minutes until golden.

  • 6

    Flip the cod and cook for an additional 2-3 minutes until the fish is opaque and flakes easily.

  • 7

    Plate the seared cod alongside the roasted zucchini and tomatoes, and finish with a squeeze of fresh lemon juice.

  • 8

    Serve immediately and enjoy your light, protein-rich dinner.

Seared Cod Fillet with Roasted Zucchini and Tomato

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

Seared Cod Fillet with Roasted Zucchini and Tomato

YOUR SOLIN GENERATED RECIPE

Seared Cod Fillet with Roasted Zucchini and Tomato

Enjoy a light and flavorful dinner featuring a perfectly seared cod fillet paired with roasted zucchini and sweet cherry tomatoes. This dish is delicately seasoned and finished with a touch of olive oil and fresh lemon to elevate the natural flavors of the seafood and vegetables.

NUTRITION

269kcal
Protein
42.4g
Fat
9.7g
Carbs
8.3g

SERVINGS

1 serving

INGREDIENTS

6 oz Cod Fillet

1 cup Zucchini (sliced)

1/2 cup Cherry Tomatoes

1.5 tsp Olive Oil

1 Lemon wedge

PREPARATION

  • 1

    Preheat your oven to 425°F (220°C).

  • 2

    Slice the zucchini into rounds or half-moons and toss with cherry tomatoes and olive oil. Season lightly with salt and pepper.

  • 3

    Spread the vegetables on a baking sheet and roast in the oven for 10-12 minutes until tender and slightly caramelized.

  • 4

    While the vegetables roast, pat the cod fillet dry and season with salt and pepper.

  • 5

    Heat a non-stick skillet over medium-high heat. Once hot, add the cod fillet skin-side down (if applicable) and sear for about 2-3 minutes until golden.

  • 6

    Flip the cod and cook for an additional 2-3 minutes until the fish is opaque and flakes easily.

  • 7

    Plate the seared cod alongside the roasted zucchini and tomatoes, and finish with a squeeze of fresh lemon juice.

  • 8

    Serve immediately and enjoy your light, protein-rich dinner.