Seared Fish Fillet with Roasted Pumpkin and Coconut Spinach

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

Seared Fish Fillet with Roasted Pumpkin and Coconut Spinach

YOUR SOLIN GENERATED RECIPE

Seared Fish Fillet with Roasted Pumpkin and Coconut Spinach

Enjoy a beautifully balanced dish inspired by Sri Lankan flavors. Tender cod fillet is seared to perfection and paired with sweet, roasted pumpkin and a fragrant coconut-infused spinach and red lentil sauté. Enhanced with spices like turmeric, chili, and curry leaves, this meal delivers warmth and depth with every bite.

Try 7 days free, then $12.99 / mo.

NUTRITION

487kcal
Protein
47.1g
Fat
23.7g
Carbs
26.7g

SERVINGS

1 serving

INGREDIENTS

7 oz Cod Fillet (200g)

1 cup Roasted Pumpkin Cubes (116g)

2 cups Raw Spinach (60g)

1/2 cup Light Coconut Milk (120ml)

1/8 cup Cooked Red Lentils (30g)

1 tbsp Coconut Oil

1 Garlic Clove

1/4 tsp Turmeric

1/4 tsp Chili Powder

Handful of Curry Leaves

1/4 tsp Mustard Seeds

1 Lime Wedge

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Preheat your oven to 400°F. Toss the pumpkin cubes with a small drizzle of coconut oil, a pinch of salt, and a dash of turmeric. Roast in the oven for 20-25 minutes until tender and slightly caramelized.

  • 2

    While the pumpkin roasts, season the cod fillet lightly with salt, pepper, and a pinch of chili powder.

  • 3

    Heat 1 tablespoon of coconut oil in a skillet over medium-high heat. Add a crushed garlic clove and mustard seeds, letting them sizzle briefly to infuse the oil.

  • 4

    Place the cod fillet in the skillet and sear for approximately 3-4 minutes per side or until the fish is just cooked through with a golden crust.

  • 5

    In a separate pan, lightly sauté the spinach with curry leaves. Once the spinach is just wilted, stir in the light coconut milk and add the cooked red lentils. Allow the flavors to meld together for 1-2 minutes; season with a little salt and a squeeze of lime juice.

  • 6

    Plate the seared cod fillet alongside the roasted pumpkin and coconut spinach mixture. Garnish with an extra lime wedge if desired and serve immediately.

Seared Fish Fillet with Roasted Pumpkin and Coconut Spinach

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

Seared Fish Fillet with Roasted Pumpkin and Coconut Spinach

YOUR SOLIN GENERATED RECIPE

Seared Fish Fillet with Roasted Pumpkin and Coconut Spinach

Enjoy a beautifully balanced dish inspired by Sri Lankan flavors. Tender cod fillet is seared to perfection and paired with sweet, roasted pumpkin and a fragrant coconut-infused spinach and red lentil sauté. Enhanced with spices like turmeric, chili, and curry leaves, this meal delivers warmth and depth with every bite.

NUTRITION

487kcal
Protein
47.1g
Fat
23.7g
Carbs
26.7g

SERVINGS

1 serving

INGREDIENTS

7 oz Cod Fillet (200g)

1 cup Roasted Pumpkin Cubes (116g)

2 cups Raw Spinach (60g)

1/2 cup Light Coconut Milk (120ml)

1/8 cup Cooked Red Lentils (30g)

1 tbsp Coconut Oil

1 Garlic Clove

1/4 tsp Turmeric

1/4 tsp Chili Powder

Handful of Curry Leaves

1/4 tsp Mustard Seeds

1 Lime Wedge

PREPARATION

  • 1

    Preheat your oven to 400°F. Toss the pumpkin cubes with a small drizzle of coconut oil, a pinch of salt, and a dash of turmeric. Roast in the oven for 20-25 minutes until tender and slightly caramelized.

  • 2

    While the pumpkin roasts, season the cod fillet lightly with salt, pepper, and a pinch of chili powder.

  • 3

    Heat 1 tablespoon of coconut oil in a skillet over medium-high heat. Add a crushed garlic clove and mustard seeds, letting them sizzle briefly to infuse the oil.

  • 4

    Place the cod fillet in the skillet and sear for approximately 3-4 minutes per side or until the fish is just cooked through with a golden crust.

  • 5

    In a separate pan, lightly sauté the spinach with curry leaves. Once the spinach is just wilted, stir in the light coconut milk and add the cooked red lentils. Allow the flavors to meld together for 1-2 minutes; season with a little salt and a squeeze of lime juice.

  • 6

    Plate the seared cod fillet alongside the roasted pumpkin and coconut spinach mixture. Garnish with an extra lime wedge if desired and serve immediately.