Herb-Crusted Tilapia with Roasted Butternut Squash

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

Herb-Crusted Tilapia with Roasted Butternut Squash

YOUR SOLIN GENERATED RECIPE

Herb-Crusted Tilapia with Roasted Butternut Squash

Savor a light yet flavorful dinner featuring a perfectly herb-crusted tilapia fillet paired with tender, roasted butternut squash. The fragrant blend of rosemary and thyme elevates the delicate fish, while the natural sweetness of the squash harmonizes with a whisper of olive oil, making it an ideal meal for a clean, balanced diet.

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NUTRITION

322kcal
Protein
33.8g
Fat
8g
Carbs
32.3g

SERVINGS

1 serving

INGREDIENTS

6 oz Tilapia Fillet (170g)

1.5 cups Butternut Squash, cubed (310g)

1 tsp Olive Oil (5g)

1 tsp Mixed Herbs (Rosemary & Thyme)

Salt & Pepper to taste

1 Lemon Wedge

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C).

  • 2

    Place the cubed butternut squash on a baking sheet lined with parchment paper. Drizzle with olive oil, sprinkle a pinch of salt and pepper, and toss to coat evenly.

  • 3

    Roast the squash in the oven for about 20-25 minutes until tender and slightly caramelized, stirring halfway through.

  • 4

    While the squash roasts, pat the tilapia dry with a paper towel. Season both sides with salt, pepper, and the mixed herbs.

  • 5

    Heat a non-stick skillet over medium-high heat and lightly spray with a cooking spray if desired.

  • 6

    Cook the tilapia for 3-4 minutes on each side until the fish is opaque and flakes easily with a fork.

  • 7

    Plate the tilapia alongside the roasted butternut squash and garnish with a lemon wedge. Squeeze lemon over the fish before serving for a refreshing finish.

Herb-Crusted Tilapia with Roasted Butternut Squash

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

Herb-Crusted Tilapia with Roasted Butternut Squash

YOUR SOLIN GENERATED RECIPE

Herb-Crusted Tilapia with Roasted Butternut Squash

Savor a light yet flavorful dinner featuring a perfectly herb-crusted tilapia fillet paired with tender, roasted butternut squash. The fragrant blend of rosemary and thyme elevates the delicate fish, while the natural sweetness of the squash harmonizes with a whisper of olive oil, making it an ideal meal for a clean, balanced diet.

NUTRITION

322kcal
Protein
33.8g
Fat
8g
Carbs
32.3g

SERVINGS

1 serving

INGREDIENTS

6 oz Tilapia Fillet (170g)

1.5 cups Butternut Squash, cubed (310g)

1 tsp Olive Oil (5g)

1 tsp Mixed Herbs (Rosemary & Thyme)

Salt & Pepper to taste

1 Lemon Wedge

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C).

  • 2

    Place the cubed butternut squash on a baking sheet lined with parchment paper. Drizzle with olive oil, sprinkle a pinch of salt and pepper, and toss to coat evenly.

  • 3

    Roast the squash in the oven for about 20-25 minutes until tender and slightly caramelized, stirring halfway through.

  • 4

    While the squash roasts, pat the tilapia dry with a paper towel. Season both sides with salt, pepper, and the mixed herbs.

  • 5

    Heat a non-stick skillet over medium-high heat and lightly spray with a cooking spray if desired.

  • 6

    Cook the tilapia for 3-4 minutes on each side until the fish is opaque and flakes easily with a fork.

  • 7

    Plate the tilapia alongside the roasted butternut squash and garnish with a lemon wedge. Squeeze lemon over the fish before serving for a refreshing finish.