Baked White Fish with Roasted Zucchini and Olive Oil

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

Baked White Fish with Roasted Zucchini and Olive Oil

YOUR SOLIN GENERATED RECIPE

Baked White Fish with Roasted Zucchini and Olive Oil

Enjoy a delightful plate of tender baked white fish, perfectly seasoned and paired with roasted zucchini drizzled with olive oil. This dish combines simplicity and vibrant flavors while keeping it clean, dairy-free, gluten-free, and low histamine.

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NUTRITION

357kcal
Protein
39g
Fat
18.6g
Carbs
9.6g

SERVINGS

1 serving

INGREDIENTS

6 oz White Fish Fillet (Tilapia)

1 medium Zucchini

1 tbsp Extra Virgin Olive Oil

1 tbsp Lemon Juice

1/2 tsp Garlic Powder

1 tbsp Fresh Parsley, chopped

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C).

  • 2

    Line a baking sheet with parchment paper.

  • 3

    Place the white fish fillet on one side of the baking sheet. Drizzle half of the olive oil over the fish and season with salt, pepper, garlic powder, and a squeeze of lemon juice.

  • 4

    Wash and slice the zucchini into rounds or half-moons. Toss the zucchini with the remaining olive oil, salt, and pepper.

  • 5

    Arrange the zucchini on the baking sheet next to the fish in a single layer.

  • 6

    Bake in the preheated oven for about 12-15 minutes, or until the fish is cooked through and flakes easily with a fork and the zucchini has softened with slight browning around the edges.

  • 7

    Remove from the oven and drizzle a little extra lemon juice if desired. Garnish with fresh chopped parsley before serving.

Baked White Fish with Roasted Zucchini and Olive Oil

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

Baked White Fish with Roasted Zucchini and Olive Oil

YOUR SOLIN GENERATED RECIPE

Baked White Fish with Roasted Zucchini and Olive Oil

Enjoy a delightful plate of tender baked white fish, perfectly seasoned and paired with roasted zucchini drizzled with olive oil. This dish combines simplicity and vibrant flavors while keeping it clean, dairy-free, gluten-free, and low histamine.

NUTRITION

357kcal
Protein
39g
Fat
18.6g
Carbs
9.6g

SERVINGS

1 serving

INGREDIENTS

6 oz White Fish Fillet (Tilapia)

1 medium Zucchini

1 tbsp Extra Virgin Olive Oil

1 tbsp Lemon Juice

1/2 tsp Garlic Powder

1 tbsp Fresh Parsley, chopped

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C).

  • 2

    Line a baking sheet with parchment paper.

  • 3

    Place the white fish fillet on one side of the baking sheet. Drizzle half of the olive oil over the fish and season with salt, pepper, garlic powder, and a squeeze of lemon juice.

  • 4

    Wash and slice the zucchini into rounds or half-moons. Toss the zucchini with the remaining olive oil, salt, and pepper.

  • 5

    Arrange the zucchini on the baking sheet next to the fish in a single layer.

  • 6

    Bake in the preheated oven for about 12-15 minutes, or until the fish is cooked through and flakes easily with a fork and the zucchini has softened with slight browning around the edges.

  • 7

    Remove from the oven and drizzle a little extra lemon juice if desired. Garnish with fresh chopped parsley before serving.