Crispy Pan-Seared Seabass with Roasted Sweet Potatoes and Fresh Herb Salad

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

Crispy Pan-Seared Seabass with Roasted Sweet Potatoes and Fresh Herb Salad

YOUR SOLIN GENERATED RECIPE

Crispy Pan-Seared Seabass with Roasted Sweet Potatoes and Fresh Herb Salad

Enjoy a vibrant plate of crispy pan-seared seabass paired with tender roasted sweet potatoes and a refreshing mixed herb salad dressed in a zesty lemon vinaigrette. The dish balances a delicate crunch with fresh, aromatic herbs, creating a satisfying and nutritionally balanced meal.

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NUTRITION

358kcal
Protein
36.1g
Fat
13.5g
Carbs
17.4g

SERVINGS

1 serving

INGREDIENTS

6 oz Seabass Fillet

1/2 medium Sweet Potato (approx. 80g)

1 cup Mixed Salad Greens

1 tsp Extra Virgin Olive Oil

1 tsp Fresh Lemon Juice

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PREPARATION

  • 1

    Preheat your oven to 425°F for the sweet potatoes.

  • 2

    Peel (if desired) and cut the sweet potato into small cubes. Toss lightly with a pinch of salt and a drizzle of olive oil, then roast on a baking sheet for 20-25 minutes until tender and slightly caramelized.

  • 3

    While the sweet potatoes roast, pat the seabass fillet dry with paper towels. Season both sides lightly with salt and pepper.

  • 4

    Heat a non-stick skillet over medium-high heat. Once the pan is hot, add the seabass fillet skin-side down. Sear for about 3-4 minutes until the skin is crispy, then carefully flip and cook for an additional 2-3 minutes, or until the fish is cooked through.

  • 5

    In a bowl, combine the mixed salad greens with the fresh lemon juice and a small additional drizzle of olive oil if preferred.

  • 6

    Plate the crispy seabass fillet alongside the roasted sweet potato cubes, and top with the refreshing herb salad.

  • 7

    Serve immediately and enjoy your balanced, nutrient-dense meal.

Crispy Pan-Seared Seabass with Roasted Sweet Potatoes and Fresh Herb Salad

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

Crispy Pan-Seared Seabass with Roasted Sweet Potatoes and Fresh Herb Salad

YOUR SOLIN GENERATED RECIPE

Crispy Pan-Seared Seabass with Roasted Sweet Potatoes and Fresh Herb Salad

Enjoy a vibrant plate of crispy pan-seared seabass paired with tender roasted sweet potatoes and a refreshing mixed herb salad dressed in a zesty lemon vinaigrette. The dish balances a delicate crunch with fresh, aromatic herbs, creating a satisfying and nutritionally balanced meal.

NUTRITION

358kcal
Protein
36.1g
Fat
13.5g
Carbs
17.4g

SERVINGS

1 serving

INGREDIENTS

6 oz Seabass Fillet

1/2 medium Sweet Potato (approx. 80g)

1 cup Mixed Salad Greens

1 tsp Extra Virgin Olive Oil

1 tsp Fresh Lemon Juice

PREPARATION

  • 1

    Preheat your oven to 425°F for the sweet potatoes.

  • 2

    Peel (if desired) and cut the sweet potato into small cubes. Toss lightly with a pinch of salt and a drizzle of olive oil, then roast on a baking sheet for 20-25 minutes until tender and slightly caramelized.

  • 3

    While the sweet potatoes roast, pat the seabass fillet dry with paper towels. Season both sides lightly with salt and pepper.

  • 4

    Heat a non-stick skillet over medium-high heat. Once the pan is hot, add the seabass fillet skin-side down. Sear for about 3-4 minutes until the skin is crispy, then carefully flip and cook for an additional 2-3 minutes, or until the fish is cooked through.

  • 5

    In a bowl, combine the mixed salad greens with the fresh lemon juice and a small additional drizzle of olive oil if preferred.

  • 6

    Plate the crispy seabass fillet alongside the roasted sweet potato cubes, and top with the refreshing herb salad.

  • 7

    Serve immediately and enjoy your balanced, nutrient-dense meal.