Baked White Fish with Roasted Potatoes and Tomato Pasta

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

Baked White Fish with Roasted Potatoes and Tomato Pasta

YOUR SOLIN GENERATED RECIPE

Baked White Fish with Roasted Potatoes and Tomato Pasta

A light yet satisfying meal combining tender baked white fish with aromatic roasted potatoes and a vibrant tomato pasta, accented with fresh spinach and basil. A perfect balance of flavors and textures, this dish is both nourishing and delicious.

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NUTRITION

395kcal
Protein
37g
Fat
7.4g
Carbs
45.6g

SERVINGS

1 serving

INGREDIENTS

5 oz Tilapia Fillet

1 small potato (approx 130g)

1/2 cup cooked whole wheat pasta

1/2 cup cherry tomatoes

1 cup fresh spinach

1 tsp olive oil

1 garlic clove

1 tbsp fresh basil

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PREPARATION

  • 1

    Preheat the oven to 400°F.

  • 2

    Season the tilapia fillet with a pinch of salt, pepper, and minced garlic.

  • 3

    Place the tilapia on a baking sheet lined with parchment paper and bake for 10-12 minutes or until the fish is opaque and flakes easily.

  • 4

    Meanwhile, cut the small potato into cubes or wedges and toss with a drizzle of olive oil, salt, and pepper. Roast in the oven for 20-25 minutes until tender and crisp on the edges.

  • 5

    Cook the whole wheat pasta according to package instructions until al dente. Drain and set aside.

  • 6

    In a small pan, lightly sauté the cherry tomatoes with a dash of olive oil and minced garlic until just softened. Add fresh spinach and chopped basil; cook for an additional minute until wilted.

  • 7

    Toss the pasta with the tomato mixture, adjusting seasoning with salt and pepper to taste.

  • 8

    Plate the baked tilapia alongside a serving of roasted potatoes and a generous helping of the tomato pasta. Garnish with extra basil if desired and serve immediately.

Baked White Fish with Roasted Potatoes and Tomato Pasta

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

Baked White Fish with Roasted Potatoes and Tomato Pasta

YOUR SOLIN GENERATED RECIPE

Baked White Fish with Roasted Potatoes and Tomato Pasta

A light yet satisfying meal combining tender baked white fish with aromatic roasted potatoes and a vibrant tomato pasta, accented with fresh spinach and basil. A perfect balance of flavors and textures, this dish is both nourishing and delicious.

NUTRITION

395kcal
Protein
37g
Fat
7.4g
Carbs
45.6g

SERVINGS

1 serving

INGREDIENTS

5 oz Tilapia Fillet

1 small potato (approx 130g)

1/2 cup cooked whole wheat pasta

1/2 cup cherry tomatoes

1 cup fresh spinach

1 tsp olive oil

1 garlic clove

1 tbsp fresh basil

PREPARATION

  • 1

    Preheat the oven to 400°F.

  • 2

    Season the tilapia fillet with a pinch of salt, pepper, and minced garlic.

  • 3

    Place the tilapia on a baking sheet lined with parchment paper and bake for 10-12 minutes or until the fish is opaque and flakes easily.

  • 4

    Meanwhile, cut the small potato into cubes or wedges and toss with a drizzle of olive oil, salt, and pepper. Roast in the oven for 20-25 minutes until tender and crisp on the edges.

  • 5

    Cook the whole wheat pasta according to package instructions until al dente. Drain and set aside.

  • 6

    In a small pan, lightly sauté the cherry tomatoes with a dash of olive oil and minced garlic until just softened. Add fresh spinach and chopped basil; cook for an additional minute until wilted.

  • 7

    Toss the pasta with the tomato mixture, adjusting seasoning with salt and pepper to taste.

  • 8

    Plate the baked tilapia alongside a serving of roasted potatoes and a generous helping of the tomato pasta. Garnish with extra basil if desired and serve immediately.