Crispy Lemon-Garlic Pan-Seared Fish with Roasted Vegetables

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

Crispy Lemon-Garlic Pan-Seared Fish with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Crispy Lemon-Garlic Pan-Seared Fish with Roasted Vegetables

Enjoy a bright and flavorful dish featuring a delicately pan-seared cod fillet, infused with lemon zest and garlic, paired with a medley of oven-roasted broccoli and bell peppers, finished with a hint of quinoa for texture and added heartiness.

Try 7 days free, then $12.99 / mo.

NUTRITION

396kcal
Protein
44.9g
Fat
8.0g
Carbs
35.3g

SERVINGS

1 serving

INGREDIENTS

7 ounces Cod Fillet

1 cup Broccoli

1 cup Bell Pepper

1 teaspoon Extra Virgin Olive Oil

1/2 cup Cooked Quinoa

1 tablespoon Lemon Juice

1 clove Garlic

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Pat the cod fillet dry with a paper towel. Season lightly with salt and freshly ground pepper.

  • 2

    In a shallow dish, combine the lemon juice, minced garlic, and olive oil. Marinate the cod for about 10 minutes.

  • 3

    Preheat your oven to 425°F. Toss the broccoli and bell pepper with a little olive oil, salt, and pepper, then spread them evenly on a baking sheet.

  • 4

    Roast the vegetables in the preheated oven for 15-20 minutes until tender and slightly caramelized.

  • 5

    While the vegetables roast, heat a non-stick skillet over medium-high heat. Place the marinated cod in the pan and pan-sear for 3-4 minutes per side until the fish is crispy and cooked through.

  • 6

    Warm the cooked quinoa if necessary.

  • 7

    Plate the pan-seared cod on a bed of quinoa and arrange the roasted vegetables alongside. Garnish with a squeeze of fresh lemon if desired and serve immediately.

Crispy Lemon-Garlic Pan-Seared Fish with Roasted Vegetables

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

Crispy Lemon-Garlic Pan-Seared Fish with Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Crispy Lemon-Garlic Pan-Seared Fish with Roasted Vegetables

Enjoy a bright and flavorful dish featuring a delicately pan-seared cod fillet, infused with lemon zest and garlic, paired with a medley of oven-roasted broccoli and bell peppers, finished with a hint of quinoa for texture and added heartiness.

NUTRITION

396kcal
Protein
44.9g
Fat
8.0g
Carbs
35.3g

SERVINGS

1 serving

INGREDIENTS

7 ounces Cod Fillet

1 cup Broccoli

1 cup Bell Pepper

1 teaspoon Extra Virgin Olive Oil

1/2 cup Cooked Quinoa

1 tablespoon Lemon Juice

1 clove Garlic

PREPARATION

  • 1

    Pat the cod fillet dry with a paper towel. Season lightly with salt and freshly ground pepper.

  • 2

    In a shallow dish, combine the lemon juice, minced garlic, and olive oil. Marinate the cod for about 10 minutes.

  • 3

    Preheat your oven to 425°F. Toss the broccoli and bell pepper with a little olive oil, salt, and pepper, then spread them evenly on a baking sheet.

  • 4

    Roast the vegetables in the preheated oven for 15-20 minutes until tender and slightly caramelized.

  • 5

    While the vegetables roast, heat a non-stick skillet over medium-high heat. Place the marinated cod in the pan and pan-sear for 3-4 minutes per side until the fish is crispy and cooked through.

  • 6

    Warm the cooked quinoa if necessary.

  • 7

    Plate the pan-seared cod on a bed of quinoa and arrange the roasted vegetables alongside. Garnish with a squeeze of fresh lemon if desired and serve immediately.