YOUR SOLIN GENERATED RECIPE
Seared Fish Fillet with Roasted Squash, Shrimp, Brown Rice & Steamed Greens
Savor a beautifully balanced dinner featuring a perfectly seared white fish fillet paired with succulent shrimp, complemented by a medley of roasted butternut squash, steamed string beans and mixed greens, and a serving of nutty brown rice. Finished with a drizzle of olive oil and a squeeze of fresh lemon, this dish is both elegant and nourishing.
INGREDIENTS
7 ounces white fish fillet (cod)
3 ounces shrimp, peeled and deveined
0.75 cup cooked brown rice
1 cup cubed butternut squash
1 cup mixed greens and string beans
1 tablespoon olive oil
0.5 lemon
Salt & Pepper to taste
PREPARATION
Preheat the oven to 425°F. Toss the cubed butternut squash with a drizzle of olive oil, salt, and pepper, and spread it onto a baking sheet. Roast for about 20-25 minutes until tender and lightly caramelized.
While the squash is roasting, prepare the brown rice according to package instructions if not pre-cooked.
Season the white fish fillet with salt, pepper, and a squeeze of lemon. In a hot non-stick skillet with a bit of olive oil, sear the fish for about 3-4 minutes per side until golden and cooked through.
In a separate steamer or a pot with a steaming basket, steam the mixed greens and string beans for about 5 minutes until bright green and slightly tender, retaining their crunch.
Lightly sauté the shrimp in a pan with a tiny bit of olive oil, seasoning with salt, pepper, and a splash of lemon juice for about 2-3 minutes until pink and opaque.
Plate the dish by layering the brown rice, then placing the roasted butternut squash, stewed greens, seared fish, and shrimp. Drizzle any remaining olive oil and additional lemon juice over the top to finish.
Serve warm and enjoy your balanced, nutrient-packed dinner.