Grilled Fish Fillet with Roasted Veggie Medley

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

Grilled Fish Fillet with Roasted Veggie Medley

YOUR SOLIN GENERATED RECIPE

Grilled Fish Fillet with Roasted Veggie Medley

Savor the delicate flavors of a perfectly grilled tilapia fillet paired with a warm medley of roasted baby potatoes and colorful mixed veggies. This light yet satisfying dish is accentuated with a hint of olive oil, offering a delightful balance of textures and naturally sweet, roasted flavors.

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NUTRITION

362kcal
Protein
42g
Fat
11.3g
Carbs
25g

SERVINGS

1 serving

INGREDIENTS

7 ounces Tilapia Fillet

100 grams Baby Potatoes

100 grams Mixed Veggies (Carrot, Zucchini, Red Bell Pepper)

1.5 teaspoons Extra Virgin Olive Oil

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PREPARATION

  • 1

    Preheat the grill to medium-high heat.

  • 2

    Rinse and pat dry the tilapia fillet. Lightly season with salt, pepper, and any preferred herbs.

  • 3

    Cut baby potatoes in halves or quarters for even roasting. In a bowl, toss them with a drizzle of olive oil, salt, and pepper.

  • 4

    Prepare the mixed veggies by slicing carrots, zucchini, and red bell pepper into bite-size pieces. Toss with a little olive oil, salt, and pepper.

  • 5

    Spread the potatoes and veggies on a baking tray. Roast in a preheated oven at 400°F (200°C) for about 20-25 minutes until tender and golden.

  • 6

    While the veggies are roasting, place the tilapia on the grill and cook for about 4-5 minutes on each side or until the fish flakes easily with a fork.

  • 7

    Plate the grilled fish alongside a serving of roasted potatoes and veggies. Serve immediately and enjoy your balanced, flavorful lunch.

Grilled Fish Fillet with Roasted Veggie Medley

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

Grilled Fish Fillet with Roasted Veggie Medley

YOUR SOLIN GENERATED RECIPE

Grilled Fish Fillet with Roasted Veggie Medley

Savor the delicate flavors of a perfectly grilled tilapia fillet paired with a warm medley of roasted baby potatoes and colorful mixed veggies. This light yet satisfying dish is accentuated with a hint of olive oil, offering a delightful balance of textures and naturally sweet, roasted flavors.

NUTRITION

362kcal
Protein
42g
Fat
11.3g
Carbs
25g

SERVINGS

1 serving

INGREDIENTS

7 ounces Tilapia Fillet

100 grams Baby Potatoes

100 grams Mixed Veggies (Carrot, Zucchini, Red Bell Pepper)

1.5 teaspoons Extra Virgin Olive Oil

PREPARATION

  • 1

    Preheat the grill to medium-high heat.

  • 2

    Rinse and pat dry the tilapia fillet. Lightly season with salt, pepper, and any preferred herbs.

  • 3

    Cut baby potatoes in halves or quarters for even roasting. In a bowl, toss them with a drizzle of olive oil, salt, and pepper.

  • 4

    Prepare the mixed veggies by slicing carrots, zucchini, and red bell pepper into bite-size pieces. Toss with a little olive oil, salt, and pepper.

  • 5

    Spread the potatoes and veggies on a baking tray. Roast in a preheated oven at 400°F (200°C) for about 20-25 minutes until tender and golden.

  • 6

    While the veggies are roasting, place the tilapia on the grill and cook for about 4-5 minutes on each side or until the fish flakes easily with a fork.

  • 7

    Plate the grilled fish alongside a serving of roasted potatoes and veggies. Serve immediately and enjoy your balanced, flavorful lunch.