Cilantro-Lime Seared Fish with Roasted Cauliflower and Lentils

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

Cilantro-Lime Seared Fish with Roasted Cauliflower and Lentils

YOUR SOLIN GENERATED RECIPE

Cilantro-Lime Seared Fish with Roasted Cauliflower and Lentils

Enjoy a vibrant fusion of flavors in this dish where a tender, seared white fish is marinated in a zesty cilantro-lime blend with a subtle hint of Indian spices. It’s paired with golden roasted cauliflower and spiced lentils that tie the meal together with warm, aromatic notes. This plate delivers a perfect balance of lean protein and wholesome ingredients, ideal for a nutritious dinner.

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NUTRITION

496kcal
Protein
41.5g
Fat
23.9g
Carbs
32.2g

SERVINGS

1 serving

INGREDIENTS

5 ounces White Fish Fillet

1/2 cup Cooked Lentils

1 cup Cauliflower florets

1.5 tbsp Extra Virgin Olive Oil

2 tbsp Fresh Lime Juice

2 tbsp Fresh Cilantro, chopped

1 clove Garlic

1 tsp Ground Cumin

1 tsp Ground Turmeric

1 tsp Garam Masala

Salt and Black Pepper to taste

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PREPARATION

  • 1

    In a small bowl, combine 1 tablespoon of olive oil, lime juice, chopped cilantro, minced garlic, ground cumin, ground turmeric, salt, and pepper to create a vibrant marinade.

  • 2

    Pat the fish dry and coat it evenly with the marinade. Let it sit for 10 minutes to absorb the flavors.

  • 3

    Preheat your oven to 425°F. On a baking sheet, toss the cauliflower florets with a drizzle of olive oil (reserve any remaining oil from the marinade if desired), a pinch of salt, pepper, and a little extra turmeric and cumin for an extra layer of flavor. Roast the cauliflower for 20-25 minutes until golden and tender.

  • 4

    While the cauliflower roasts, heat a non-stick skillet over medium-high heat. Sear the marinated fish for about 3-4 minutes per side, or until it's opaque and flakes easily with a fork.

  • 5

    In a small saucepan, warm the cooked lentils with a pinch of garam masala and a splash of water, stirring gently until the spices are fragrant and the lentils are heated through.

  • 6

    Plate the seared fish alongside the roasted cauliflower and spiced lentils. Garnish with a sprinkle of fresh cilantro and an extra squeeze of lime if desired, and serve immediately.

Cilantro-Lime Seared Fish with Roasted Cauliflower and Lentils

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

Cilantro-Lime Seared Fish with Roasted Cauliflower and Lentils

YOUR SOLIN GENERATED RECIPE

Cilantro-Lime Seared Fish with Roasted Cauliflower and Lentils

Enjoy a vibrant fusion of flavors in this dish where a tender, seared white fish is marinated in a zesty cilantro-lime blend with a subtle hint of Indian spices. It’s paired with golden roasted cauliflower and spiced lentils that tie the meal together with warm, aromatic notes. This plate delivers a perfect balance of lean protein and wholesome ingredients, ideal for a nutritious dinner.

NUTRITION

496kcal
Protein
41.5g
Fat
23.9g
Carbs
32.2g

SERVINGS

1 serving

INGREDIENTS

5 ounces White Fish Fillet

1/2 cup Cooked Lentils

1 cup Cauliflower florets

1.5 tbsp Extra Virgin Olive Oil

2 tbsp Fresh Lime Juice

2 tbsp Fresh Cilantro, chopped

1 clove Garlic

1 tsp Ground Cumin

1 tsp Ground Turmeric

1 tsp Garam Masala

Salt and Black Pepper to taste

PREPARATION

  • 1

    In a small bowl, combine 1 tablespoon of olive oil, lime juice, chopped cilantro, minced garlic, ground cumin, ground turmeric, salt, and pepper to create a vibrant marinade.

  • 2

    Pat the fish dry and coat it evenly with the marinade. Let it sit for 10 minutes to absorb the flavors.

  • 3

    Preheat your oven to 425°F. On a baking sheet, toss the cauliflower florets with a drizzle of olive oil (reserve any remaining oil from the marinade if desired), a pinch of salt, pepper, and a little extra turmeric and cumin for an extra layer of flavor. Roast the cauliflower for 20-25 minutes until golden and tender.

  • 4

    While the cauliflower roasts, heat a non-stick skillet over medium-high heat. Sear the marinated fish for about 3-4 minutes per side, or until it's opaque and flakes easily with a fork.

  • 5

    In a small saucepan, warm the cooked lentils with a pinch of garam masala and a splash of water, stirring gently until the spices are fragrant and the lentils are heated through.

  • 6

    Plate the seared fish alongside the roasted cauliflower and spiced lentils. Garnish with a sprinkle of fresh cilantro and an extra squeeze of lime if desired, and serve immediately.