Pan-Seared Tilapia with Roasted Bell Peppers, Cherry Tomatoes, and Wilted Spinach

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

Pan-Seared Tilapia with Roasted Bell Peppers, Cherry Tomatoes, and Wilted Spinach

YOUR SOLIN GENERATED RECIPE

Pan-Seared Tilapia with Roasted Bell Peppers, Cherry Tomatoes, and Wilted Spinach

Savor a light, aromatic dinner featuring tender tilapia fillets pan-seared to perfection and complemented by sweet roasted bell peppers, juicy cherry tomatoes, and freshly wilted spinach. A drizzle of olive oil and a squeeze of lemon elevate this vibrant, nutrient-rich dish, making every bite as delightful as it is nutritious.

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NUTRITION

375kcal
Protein
35g
Fat
17.9g
Carbs
17.4g

SERVINGS

1 serving

INGREDIENTS

6 oz Tilapia Fillet

1 large Red Bell Pepper

1 cup Cherry Tomatoes

2 cups Baby Spinach

1 tbsp Extra Virgin Olive Oil

1 tbsp Lemon Juice

Salt & Pepper (to taste)

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PREPARATION

  • 1

    Preheat the oven to 400°F. Slice the red bell pepper into strips and arrange on a baking sheet. Drizzle with a little olive oil, salt, and pepper, then roast for about 15 minutes until tender.

  • 2

    Meanwhile, pat the tilapia fillet dry. Season both sides with salt and pepper.

  • 3

    Heat the remaining olive oil in a non-stick pan over medium-high heat. Place the tilapia fillet in the pan and sear for about 3-4 minutes on each side until golden and cooked through.

  • 4

    In the last minute of the tilapia cooking, add the cherry tomatoes and spinach to the pan. Sauté gently until the spinach wilts and the tomatoes warm up slightly.

  • 5

    Remove the roasted bell pepper from the oven. Plate the tilapia, then top with the sautéed cherry tomatoes and spinach. Arrange the roasted bell pepper strips alongside.

  • 6

    Drizzle lemon juice over the dish, adjust seasoning, and serve immediately.

Pan-Seared Tilapia with Roasted Bell Peppers, Cherry Tomatoes, and Wilted Spinach

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

Pan-Seared Tilapia with Roasted Bell Peppers, Cherry Tomatoes, and Wilted Spinach

YOUR SOLIN GENERATED RECIPE

Pan-Seared Tilapia with Roasted Bell Peppers, Cherry Tomatoes, and Wilted Spinach

Savor a light, aromatic dinner featuring tender tilapia fillets pan-seared to perfection and complemented by sweet roasted bell peppers, juicy cherry tomatoes, and freshly wilted spinach. A drizzle of olive oil and a squeeze of lemon elevate this vibrant, nutrient-rich dish, making every bite as delightful as it is nutritious.

NUTRITION

375kcal
Protein
35g
Fat
17.9g
Carbs
17.4g

SERVINGS

1 serving

INGREDIENTS

6 oz Tilapia Fillet

1 large Red Bell Pepper

1 cup Cherry Tomatoes

2 cups Baby Spinach

1 tbsp Extra Virgin Olive Oil

1 tbsp Lemon Juice

Salt & Pepper (to taste)

PREPARATION

  • 1

    Preheat the oven to 400°F. Slice the red bell pepper into strips and arrange on a baking sheet. Drizzle with a little olive oil, salt, and pepper, then roast for about 15 minutes until tender.

  • 2

    Meanwhile, pat the tilapia fillet dry. Season both sides with salt and pepper.

  • 3

    Heat the remaining olive oil in a non-stick pan over medium-high heat. Place the tilapia fillet in the pan and sear for about 3-4 minutes on each side until golden and cooked through.

  • 4

    In the last minute of the tilapia cooking, add the cherry tomatoes and spinach to the pan. Sauté gently until the spinach wilts and the tomatoes warm up slightly.

  • 5

    Remove the roasted bell pepper from the oven. Plate the tilapia, then top with the sautéed cherry tomatoes and spinach. Arrange the roasted bell pepper strips alongside.

  • 6

    Drizzle lemon juice over the dish, adjust seasoning, and serve immediately.