Seared Fish Fillet with Herb-Roasted Vegetables and Olive Tapenade

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

Seared Fish Fillet with Herb-Roasted Vegetables and Olive Tapenade

YOUR SOLIN GENERATED RECIPE

Seared Fish Fillet with Herb-Roasted Vegetables and Olive Tapenade

Enjoy a beautifully balanced dinner featuring a delicate seared cod fillet paired with a medley of herb-roasted vegetables and a vibrant olive tapenade. The dish is lightly seasoned and roasted to bring out the natural sweetness of the vegetables, while the tangy, briny tapenade adds a burst of Mediterranean flair.

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NUTRITION

426kcal
Protein
43.9g
Fat
24.6g
Carbs
19.2g

SERVINGS

1 serving

INGREDIENTS

7 oz Cod Fillet

1 medium Zucchini

1/2 medium Red Bell Pepper

1/2 small Red Onion

1 tbsp Olive Oil (for roasting vegetables)

4 Kalamata Olives

1 tsp Capers

1 clove Garlic

1 tsp Lemon Juice

1 tsp Extra Olive Oil (in tapenade)

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PREPARATION

  • 1

    Preheat the oven to 400°F.

  • 2

    Prepare the vegetables: slice the zucchini into half-moons, dice the red bell pepper, and cut the red onion into thin wedges.

  • 3

    Toss the vegetables in 1 tablespoon of olive oil, and season lightly with salt, pepper, and your favorite dried herbs (such as oregano or thyme). Spread them out on a baking sheet.

  • 4

    Roast the vegetables in the oven for about 20-25 minutes, or until tender and slightly caramelized, stirring halfway through for even cooking.

  • 5

    While the vegetables roast, pat the cod fillet dry and season both sides with salt and pepper.

  • 6

    Heat a non-stick skillet over medium-high heat. Once hot, add the cod fillet and sear for about 3-4 minutes per side until it forms a golden crust and is just cooked through.

  • 7

    In a small bowl, prepare the olive tapenade by finely chopping the Kalamata olives, capers, and garlic. Stir in the lemon juice and 1 teaspoon of extra olive oil. Mix until well combined.

  • 8

    Plate the seared cod fillet alongside the roasted vegetables, and spoon the olive tapenade over the fish or serve it on the side for dipping.

  • 9

    Enjoy your balanced, Mediterranean-inspired dinner!

Seared Fish Fillet with Herb-Roasted Vegetables and Olive Tapenade

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

Seared Fish Fillet with Herb-Roasted Vegetables and Olive Tapenade

YOUR SOLIN GENERATED RECIPE

Seared Fish Fillet with Herb-Roasted Vegetables and Olive Tapenade

Enjoy a beautifully balanced dinner featuring a delicate seared cod fillet paired with a medley of herb-roasted vegetables and a vibrant olive tapenade. The dish is lightly seasoned and roasted to bring out the natural sweetness of the vegetables, while the tangy, briny tapenade adds a burst of Mediterranean flair.

NUTRITION

426kcal
Protein
43.9g
Fat
24.6g
Carbs
19.2g

SERVINGS

1 serving

INGREDIENTS

7 oz Cod Fillet

1 medium Zucchini

1/2 medium Red Bell Pepper

1/2 small Red Onion

1 tbsp Olive Oil (for roasting vegetables)

4 Kalamata Olives

1 tsp Capers

1 clove Garlic

1 tsp Lemon Juice

1 tsp Extra Olive Oil (in tapenade)

PREPARATION

  • 1

    Preheat the oven to 400°F.

  • 2

    Prepare the vegetables: slice the zucchini into half-moons, dice the red bell pepper, and cut the red onion into thin wedges.

  • 3

    Toss the vegetables in 1 tablespoon of olive oil, and season lightly with salt, pepper, and your favorite dried herbs (such as oregano or thyme). Spread them out on a baking sheet.

  • 4

    Roast the vegetables in the oven for about 20-25 minutes, or until tender and slightly caramelized, stirring halfway through for even cooking.

  • 5

    While the vegetables roast, pat the cod fillet dry and season both sides with salt and pepper.

  • 6

    Heat a non-stick skillet over medium-high heat. Once hot, add the cod fillet and sear for about 3-4 minutes per side until it forms a golden crust and is just cooked through.

  • 7

    In a small bowl, prepare the olive tapenade by finely chopping the Kalamata olives, capers, and garlic. Stir in the lemon juice and 1 teaspoon of extra olive oil. Mix until well combined.

  • 8

    Plate the seared cod fillet alongside the roasted vegetables, and spoon the olive tapenade over the fish or serve it on the side for dipping.

  • 9

    Enjoy your balanced, Mediterranean-inspired dinner!