Seared Cod Fillet with Roasted Asparagus and Zucchini

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

Seared Cod Fillet with Roasted Asparagus and Zucchini

YOUR SOLIN GENERATED RECIPE

Seared Cod Fillet with Roasted Asparagus and Zucchini

Enjoy a light yet protein-packed dinner featuring a perfectly seared cod fillet accompanied by tender roasted asparagus and zucchini. This dish is finished with a drizzle of olive oil to elevate flavors without compromising its clean, balanced profile.

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NUTRITION

262kcal
Protein
38.7g
Fat
8.5g
Carbs
8g

SERVINGS

1 serving

INGREDIENTS

7 oz Cod Fillet (~198g)

1/2 cup chopped Asparagus (~90g)

1/2 cup sliced Zucchini (~90g)

1.5 tsp Olive Oil

Salt and Pepper

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PREPARATION

  • 1

    Pat the cod fillet dry with a paper towel and season lightly with salt and pepper.

  • 2

    Preheat a non-stick skillet or cast iron pan over medium-high heat and add olive oil.

  • 3

    Place the cod fillet skin-side down (if skin-on) and sear for about 3-4 minutes until a golden crust forms.

  • 4

    Flip the fillet carefully and cook for an additional 2-3 minutes until the fish is opaque and flakes easily with a fork.

  • 5

    Meanwhile, preheat your oven to 425°F and toss the chopped asparagus and zucchini with a pinch of salt, pepper, and a light spray of olive oil.

  • 6

    Spread the vegetables on a baking sheet and roast for 8-10 minutes until tender yet slightly crisp.

  • 7

    Plate the seared cod fillet alongside the roasted vegetables and serve immediately.

Seared Cod Fillet with Roasted Asparagus and Zucchini

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

Seared Cod Fillet with Roasted Asparagus and Zucchini

YOUR SOLIN GENERATED RECIPE

Seared Cod Fillet with Roasted Asparagus and Zucchini

Enjoy a light yet protein-packed dinner featuring a perfectly seared cod fillet accompanied by tender roasted asparagus and zucchini. This dish is finished with a drizzle of olive oil to elevate flavors without compromising its clean, balanced profile.

NUTRITION

262kcal
Protein
38.7g
Fat
8.5g
Carbs
8g

SERVINGS

1 serving

INGREDIENTS

7 oz Cod Fillet (~198g)

1/2 cup chopped Asparagus (~90g)

1/2 cup sliced Zucchini (~90g)

1.5 tsp Olive Oil

Salt and Pepper

PREPARATION

  • 1

    Pat the cod fillet dry with a paper towel and season lightly with salt and pepper.

  • 2

    Preheat a non-stick skillet or cast iron pan over medium-high heat and add olive oil.

  • 3

    Place the cod fillet skin-side down (if skin-on) and sear for about 3-4 minutes until a golden crust forms.

  • 4

    Flip the fillet carefully and cook for an additional 2-3 minutes until the fish is opaque and flakes easily with a fork.

  • 5

    Meanwhile, preheat your oven to 425°F and toss the chopped asparagus and zucchini with a pinch of salt, pepper, and a light spray of olive oil.

  • 6

    Spread the vegetables on a baking sheet and roast for 8-10 minutes until tender yet slightly crisp.

  • 7

    Plate the seared cod fillet alongside the roasted vegetables and serve immediately.