Grilled Lemon Pepper Fish with Zucchini, Roasted Peppers & Spinach Avocado Salad

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

Grilled Lemon Pepper Fish with Zucchini, Roasted Peppers & Spinach Avocado Salad

YOUR SOLIN GENERATED RECIPE

Grilled Lemon Pepper Fish with Zucchini, Roasted Peppers & Spinach Avocado Salad

Enjoy a fresh and vibrant lunch featuring lean grilled cod seasoned with zesty lemon pepper, paired with tender grilled zucchini and sweet roasted red peppers. Accompanied by a light spinach salad with creamy avocado and a tangy lemon dressing, this dish is both refreshing and balanced for your mid-day energy boost.

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NUTRITION

456kcal
Protein
57.5g
Fat
15.4g
Carbs
25.4g

SERVINGS

1 serving

INGREDIENTS

10 oz Cod Fillet (283g)

1 medium Zucchini (196g)

1 cup Red Bell Pepper (149g)

1 cup Fresh Spinach (30g)

1 quarter Avocado (50g)

1/2 Lemon

1 teaspoon Olive Oil

A pinch of Black Pepper

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PREPARATION

  • 1

    Preheat your grill or grill pan to medium-high heat.

  • 2

    In a small bowl, combine the juice from 1/2 lemon, a pinch of black pepper, and the olive oil to create a simple marinade.

  • 3

    Pat the cod fillet dry and brush both sides with the lemon pepper marinade.

  • 4

    Place the cod on the grill and cook for about 4-5 minutes per side, or until the fish flakes easily with a fork.

  • 5

    While the fish is grilling, slice the zucchini lengthwise into strips and toss them lightly in a bit of olive oil, salt, and pepper.

  • 6

    Grill the zucchini strips for 3-4 minutes on each side until slightly charred and tender.

  • 7

    Roast the red bell pepper by placing it on the grill for about 2-3 minutes per side until its skin is slightly blistered, then slice it into strips.

  • 8

    Arrange a bed of fresh spinach on a plate, top with the grilled zucchini and roasted red pepper strips.

  • 9

    Place the grilled cod fillet on top and garnish with a quarter sliced avocado. Drizzle any remaining lemon marinade over the dish for extra zest.

  • 10

    Serve immediately and enjoy your nutritious and flavorful lunch.

Grilled Lemon Pepper Fish with Zucchini, Roasted Peppers & Spinach Avocado Salad

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

Grilled Lemon Pepper Fish with Zucchini, Roasted Peppers & Spinach Avocado Salad

YOUR SOLIN GENERATED RECIPE

Grilled Lemon Pepper Fish with Zucchini, Roasted Peppers & Spinach Avocado Salad

Enjoy a fresh and vibrant lunch featuring lean grilled cod seasoned with zesty lemon pepper, paired with tender grilled zucchini and sweet roasted red peppers. Accompanied by a light spinach salad with creamy avocado and a tangy lemon dressing, this dish is both refreshing and balanced for your mid-day energy boost.

NUTRITION

456kcal
Protein
57.5g
Fat
15.4g
Carbs
25.4g

SERVINGS

1 serving

INGREDIENTS

10 oz Cod Fillet (283g)

1 medium Zucchini (196g)

1 cup Red Bell Pepper (149g)

1 cup Fresh Spinach (30g)

1 quarter Avocado (50g)

1/2 Lemon

1 teaspoon Olive Oil

A pinch of Black Pepper

PREPARATION

  • 1

    Preheat your grill or grill pan to medium-high heat.

  • 2

    In a small bowl, combine the juice from 1/2 lemon, a pinch of black pepper, and the olive oil to create a simple marinade.

  • 3

    Pat the cod fillet dry and brush both sides with the lemon pepper marinade.

  • 4

    Place the cod on the grill and cook for about 4-5 minutes per side, or until the fish flakes easily with a fork.

  • 5

    While the fish is grilling, slice the zucchini lengthwise into strips and toss them lightly in a bit of olive oil, salt, and pepper.

  • 6

    Grill the zucchini strips for 3-4 minutes on each side until slightly charred and tender.

  • 7

    Roast the red bell pepper by placing it on the grill for about 2-3 minutes per side until its skin is slightly blistered, then slice it into strips.

  • 8

    Arrange a bed of fresh spinach on a plate, top with the grilled zucchini and roasted red pepper strips.

  • 9

    Place the grilled cod fillet on top and garnish with a quarter sliced avocado. Drizzle any remaining lemon marinade over the dish for extra zest.

  • 10

    Serve immediately and enjoy your nutritious and flavorful lunch.