Seared White Fish with Herb-Roasted Vegetables

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

Seared White Fish with Herb-Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Seared White Fish with Herb-Roasted Vegetables

Delight in a perfectly seared white fish fillet accompanied by a colorful medley of herb-roasted vegetables. This dish showcases tender, flaky fish complemented by crisp zucchini, sweet red bell pepper, and juicy cherry tomatoes, all enhanced with a drizzle of olive oil and fresh herbs for a light yet satisfying low-carb meal.

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NUTRITION

327kcal
Protein
32.3g
Fat
16g
Carbs
16.4g

SERVINGS

1 serving

INGREDIENTS

5 ounces Cod Fillet

1 cup diced Zucchini

1 medium Red Bell Pepper

1/2 cup Cherry Tomatoes

1 tablespoon Olive Oil

2 tablespoons Fresh Herbs (Parsley & Thyme)

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PREPARATION

  • 1

    Pat the cod fillet dry and season lightly with salt, pepper, and a pinch of chopped fresh herbs.

  • 2

    Preheat a non-stick skillet over medium-high heat and add half of the olive oil.

  • 3

    Sear the cod fillet for about 2-3 minutes per side until it forms a golden crust and is just cooked through.

  • 4

    Meanwhile, preheat your oven to 425°F. In a bowl, combine diced zucchini, sliced red bell pepper, and halved cherry tomatoes with the remaining olive oil and the rest of the fresh herbs. Toss to coat evenly.

  • 5

    Spread the vegetables on a baking sheet in a single layer and roast in the preheated oven for about 12-15 minutes, or until tender and lightly caramelized.

  • 6

    Plate the seared cod fillet alongside a generous serving of the herb-roasted vegetables and serve immediately.

Seared White Fish with Herb-Roasted Vegetables

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

Seared White Fish with Herb-Roasted Vegetables

YOUR SOLIN GENERATED RECIPE

Seared White Fish with Herb-Roasted Vegetables

Delight in a perfectly seared white fish fillet accompanied by a colorful medley of herb-roasted vegetables. This dish showcases tender, flaky fish complemented by crisp zucchini, sweet red bell pepper, and juicy cherry tomatoes, all enhanced with a drizzle of olive oil and fresh herbs for a light yet satisfying low-carb meal.

NUTRITION

327kcal
Protein
32.3g
Fat
16g
Carbs
16.4g

SERVINGS

1 serving

INGREDIENTS

5 ounces Cod Fillet

1 cup diced Zucchini

1 medium Red Bell Pepper

1/2 cup Cherry Tomatoes

1 tablespoon Olive Oil

2 tablespoons Fresh Herbs (Parsley & Thyme)

PREPARATION

  • 1

    Pat the cod fillet dry and season lightly with salt, pepper, and a pinch of chopped fresh herbs.

  • 2

    Preheat a non-stick skillet over medium-high heat and add half of the olive oil.

  • 3

    Sear the cod fillet for about 2-3 minutes per side until it forms a golden crust and is just cooked through.

  • 4

    Meanwhile, preheat your oven to 425°F. In a bowl, combine diced zucchini, sliced red bell pepper, and halved cherry tomatoes with the remaining olive oil and the rest of the fresh herbs. Toss to coat evenly.

  • 5

    Spread the vegetables on a baking sheet in a single layer and roast in the preheated oven for about 12-15 minutes, or until tender and lightly caramelized.

  • 6

    Plate the seared cod fillet alongside a generous serving of the herb-roasted vegetables and serve immediately.