Pan-Seared Whiting Fish with Roasted Vegetable and Shrimp Salad

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

Pan-Seared Whiting Fish with Roasted Vegetable and Shrimp Salad

YOUR SOLIN GENERATED RECIPE

Pan-Seared Whiting Fish with Roasted Vegetable and Shrimp Salad

Enjoy a beautifully plated dinner featuring tender pan-seared whiting fish paired with a vibrant roasted vegetable medley and a refreshing shrimp salad accented with creamy avocado and juicy tangerine segments. This dish balances delicate flavors and textures that are both appetizing and nourishing.

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NUTRITION

570kcal
Protein
56.2g
Fat
26.4g
Carbs
32.7g

SERVINGS

1 serving

INGREDIENTS

6 oz Whiting Fish Fillet

3 oz Shrimp (peeled, deveined)

1 cup Zucchini (diced)

1 cup Red Bell Pepper (chopped)

1 small Red Onion (diced)

2 tbsp Olive Oil

2 cups Mixed Salad Greens

1/4 Avocado

1 Tangerine (segmented)

Salt & Pepper to taste

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PREPARATION

  • 1

    Preheat the oven to 425°F.

  • 2

    In a bowl, toss the diced zucchini, chopped red bell pepper, and red onion with 1 tablespoon of olive oil, salt, and pepper. Spread the vegetables on a baking sheet and roast for about 20 minutes until tender and slightly caramelized.

  • 3

    While the vegetables roast, pat the whiting fish fillets dry and season with salt and pepper.

  • 4

    Heat a non-stick skillet over medium-high heat and add 1 tablespoon of olive oil. Once hot, place the whiting fish fillets and sear for about 3-4 minutes on each side until golden and cooked through. Remove and set aside.

  • 5

    In the same skillet, quickly sauté the shrimp for 2-3 minutes until just pink and cooked; be careful not to overcook.

  • 6

    On a plate, assemble the mixed salad greens. Top with sliced avocado and tangerine segments.

  • 7

    Plate the roasted vegetables alongside the salad. Arrange the seared whiting fish on top of the roasted vegetables and scatter the cooked shrimp over the salad.

  • 8

    Finish with an extra sprinkle of salt and pepper if desired, and serve immediately.

Pan-Seared Whiting Fish with Roasted Vegetable and Shrimp Salad

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

Pan-Seared Whiting Fish with Roasted Vegetable and Shrimp Salad

YOUR SOLIN GENERATED RECIPE

Pan-Seared Whiting Fish with Roasted Vegetable and Shrimp Salad

Enjoy a beautifully plated dinner featuring tender pan-seared whiting fish paired with a vibrant roasted vegetable medley and a refreshing shrimp salad accented with creamy avocado and juicy tangerine segments. This dish balances delicate flavors and textures that are both appetizing and nourishing.

NUTRITION

570kcal
Protein
56.2g
Fat
26.4g
Carbs
32.7g

SERVINGS

1 serving

INGREDIENTS

6 oz Whiting Fish Fillet

3 oz Shrimp (peeled, deveined)

1 cup Zucchini (diced)

1 cup Red Bell Pepper (chopped)

1 small Red Onion (diced)

2 tbsp Olive Oil

2 cups Mixed Salad Greens

1/4 Avocado

1 Tangerine (segmented)

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat the oven to 425°F.

  • 2

    In a bowl, toss the diced zucchini, chopped red bell pepper, and red onion with 1 tablespoon of olive oil, salt, and pepper. Spread the vegetables on a baking sheet and roast for about 20 minutes until tender and slightly caramelized.

  • 3

    While the vegetables roast, pat the whiting fish fillets dry and season with salt and pepper.

  • 4

    Heat a non-stick skillet over medium-high heat and add 1 tablespoon of olive oil. Once hot, place the whiting fish fillets and sear for about 3-4 minutes on each side until golden and cooked through. Remove and set aside.

  • 5

    In the same skillet, quickly sauté the shrimp for 2-3 minutes until just pink and cooked; be careful not to overcook.

  • 6

    On a plate, assemble the mixed salad greens. Top with sliced avocado and tangerine segments.

  • 7

    Plate the roasted vegetables alongside the salad. Arrange the seared whiting fish on top of the roasted vegetables and scatter the cooked shrimp over the salad.

  • 8

    Finish with an extra sprinkle of salt and pepper if desired, and serve immediately.