Seared Cod with Roasted Zucchini and Red Pepper

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

Seared Cod with Roasted Zucchini and Red Pepper

YOUR SOLIN GENERATED RECIPE

Seared Cod with Roasted Zucchini and Red Pepper

Enjoy a vibrant Mediterranean-inspired dish featuring tender, seared cod paired with roasted zucchini, red pepper, and a burst of cherry tomatoes, finished with a drizzle of olive oil, fresh lemon juice, and aromatic herbs. The flavors are bright and balanced, making for a light yet satisfying dinner.

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NUTRITION

323kcal
Protein
34.3g
Fat
16g
Carbs
14.7g

SERVINGS

1 serving

INGREDIENTS

6 oz Cod Fillet

1 medium Zucchini

1/2 medium Red Pepper

1/4 cup Cherry Tomatoes

1 tbsp Olive Oil

1 clove Garlic

1 tbsp Lemon Juice

1 tsp Oregano

Pinch Salt

Pinch Black Pepper

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PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Slice the zucchini into rounds and cut the red pepper into strips. Halve the cherry tomatoes if desired.

  • 3

    On a baking sheet, toss the zucchini, red pepper, and cherry tomatoes with half of the olive oil, a pinch of salt, and pepper. Roast in the oven for about 15-20 minutes until tender and slightly caramelized.

  • 4

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

  • 5

    Heat the remaining olive oil in a non-stick skillet over medium-high heat. Add the minced garlic and sear the cod for about 3-4 minutes per side, or until the fish is opaque and flakes easily.

  • 6

    Squeeze fresh lemon juice over the fish after flipping or just before serving.

  • 7

    Plate the seared cod alongside the roasted vegetables, and enjoy your Mediterranean-inspired healthy dinner.

Seared Cod with Roasted Zucchini and Red Pepper

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

Seared Cod with Roasted Zucchini and Red Pepper

YOUR SOLIN GENERATED RECIPE

Seared Cod with Roasted Zucchini and Red Pepper

Enjoy a vibrant Mediterranean-inspired dish featuring tender, seared cod paired with roasted zucchini, red pepper, and a burst of cherry tomatoes, finished with a drizzle of olive oil, fresh lemon juice, and aromatic herbs. The flavors are bright and balanced, making for a light yet satisfying dinner.

NUTRITION

323kcal
Protein
34.3g
Fat
16g
Carbs
14.7g

SERVINGS

1 serving

INGREDIENTS

6 oz Cod Fillet

1 medium Zucchini

1/2 medium Red Pepper

1/4 cup Cherry Tomatoes

1 tbsp Olive Oil

1 clove Garlic

1 tbsp Lemon Juice

1 tsp Oregano

Pinch Salt

Pinch Black Pepper

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Slice the zucchini into rounds and cut the red pepper into strips. Halve the cherry tomatoes if desired.

  • 3

    On a baking sheet, toss the zucchini, red pepper, and cherry tomatoes with half of the olive oil, a pinch of salt, and pepper. Roast in the oven for about 15-20 minutes until tender and slightly caramelized.

  • 4

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

  • 5

    Heat the remaining olive oil in a non-stick skillet over medium-high heat. Add the minced garlic and sear the cod for about 3-4 minutes per side, or until the fish is opaque and flakes easily.

  • 6

    Squeeze fresh lemon juice over the fish after flipping or just before serving.

  • 7

    Plate the seared cod alongside the roasted vegetables, and enjoy your Mediterranean-inspired healthy dinner.