Seared White Fish with Steamed Asparagus and Cauliflower Mash

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

Seared White Fish with Steamed Asparagus and Cauliflower Mash

YOUR SOLIN GENERATED RECIPE

Seared White Fish with Steamed Asparagus and Cauliflower Mash

Savor a clean, enticing dinner featuring a perfectly seared white fish fillet accompanied by tender steamed asparagus and a creamy cauliflower mash, elevated with a hint of butter and olive oil. A light side of quinoa adds texture and warmth, making this plate both satisfying and beautifully balanced.

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NUTRITION

344kcal
Protein
42.6g
Fat
11.5g
Carbs
20g

SERVINGS

1 serving

INGREDIENTS

7 oz Cod Fillet

1 cup Asparagus

1 cup Cauliflower

2 tsp Butter

1 tsp Olive Oil

1/4 cup Cooked Quinoa

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PREPARATION

  • 1

    Preheat a non-stick skillet over medium-high heat and season the cod fillet with salt and pepper.

  • 2

    Add the olive oil to the skillet and sear the cod fillet for about 3-4 minutes per side, or until it reaches an internal temperature of 145°F and flakes easily.

  • 3

    While the fish cooks, steam the asparagus until tender-crisp, about 4-5 minutes, and steam the cauliflower until very soft, about 8-10 minutes.

  • 4

    Once the cauliflower is soft, transfer it to a bowl and mash it with the butter and a pinch of salt. Optionally, add garlic for extra flavor.

  • 5

    Warm the cooked quinoa if needed.

  • 6

    Plate the seared cod alongside the steamed asparagus and a generous serving of cauliflower mash, with a small side of quinoa.

  • 7

    Finish with a squeeze of lemon over the fish for an extra burst of freshness, if desired.

Seared White Fish with Steamed Asparagus and Cauliflower Mash

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

Seared White Fish with Steamed Asparagus and Cauliflower Mash

YOUR SOLIN GENERATED RECIPE

Seared White Fish with Steamed Asparagus and Cauliflower Mash

Savor a clean, enticing dinner featuring a perfectly seared white fish fillet accompanied by tender steamed asparagus and a creamy cauliflower mash, elevated with a hint of butter and olive oil. A light side of quinoa adds texture and warmth, making this plate both satisfying and beautifully balanced.

NUTRITION

344kcal
Protein
42.6g
Fat
11.5g
Carbs
20g

SERVINGS

1 serving

INGREDIENTS

7 oz Cod Fillet

1 cup Asparagus

1 cup Cauliflower

2 tsp Butter

1 tsp Olive Oil

1/4 cup Cooked Quinoa

PREPARATION

  • 1

    Preheat a non-stick skillet over medium-high heat and season the cod fillet with salt and pepper.

  • 2

    Add the olive oil to the skillet and sear the cod fillet for about 3-4 minutes per side, or until it reaches an internal temperature of 145°F and flakes easily.

  • 3

    While the fish cooks, steam the asparagus until tender-crisp, about 4-5 minutes, and steam the cauliflower until very soft, about 8-10 minutes.

  • 4

    Once the cauliflower is soft, transfer it to a bowl and mash it with the butter and a pinch of salt. Optionally, add garlic for extra flavor.

  • 5

    Warm the cooked quinoa if needed.

  • 6

    Plate the seared cod alongside the steamed asparagus and a generous serving of cauliflower mash, with a small side of quinoa.

  • 7

    Finish with a squeeze of lemon over the fish for an extra burst of freshness, if desired.