Flaky Pan-Seared Cod with Bright Citrus-Herb Salsa and Crispy Roasted Brussels Sprouts

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

Flaky Pan-Seared Cod with Bright Citrus-Herb Salsa and Crispy Roasted Brussels Sprouts

YOUR SOLIN GENERATED RECIPE

Flaky Pan-Seared Cod with Bright Citrus-Herb Salsa and Crispy Roasted Brussels Sprouts

Enjoy a light yet flavorful dish featuring a perfectly pan-seared cod fillet served with a zesty citrus-herb salsa and crispy roasted Brussels sprouts. The bright flavors of fresh orange segments, lime juice, and aromatic herbs complement the delicate cod, while the Brussels sprouts add satisfying crunch and earthiness, making it a versatile meal fit for breakfast, lunch, or dinner.

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NUTRITION

366kcal
Protein
33.8g
Fat
20.1g
Carbs
15.1g

SERVINGS

1 serving

INGREDIENTS

6 oz Cod Fillet

1 cup Brussels Sprouts (halved)

1 tbsp Extra Virgin Olive Oil (roasting)

1/4 cup Orange Segments

1/2 Lime (juiced)

2 tbsp Fresh Cilantro (chopped)

2 tbsp Fresh Parsley (chopped)

1 tsp Extra Virgin Olive Oil (salsa drizzle)

Salt and Black Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Toss the halved Brussels sprouts with 1 tablespoon of extra virgin olive oil, salt, and pepper, and spread them evenly on a baking sheet.

  • 3

    Roast the Brussels sprouts in the oven for about 20-25 minutes, until crispy and tender, stirring halfway through.

  • 4

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

  • 5

    Heat a nonstick skillet over medium-high heat. Once hot, add the cod and sear for about 3-4 minutes per side, until the fish flakes easily with a fork.

  • 6

    In a small bowl, combine the orange segments, lime juice, chopped cilantro, chopped parsley, and 1 teaspoon of extra virgin olive oil. Toss gently to form the citrus-herb salsa.

  • 7

    Plate the seared cod fillet and spoon the bright salsa over the top. Serve alongside the crispy roasted Brussels sprouts.

Flaky Pan-Seared Cod with Bright Citrus-Herb Salsa and Crispy Roasted Brussels Sprouts

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

Flaky Pan-Seared Cod with Bright Citrus-Herb Salsa and Crispy Roasted Brussels Sprouts

YOUR SOLIN GENERATED RECIPE

Flaky Pan-Seared Cod with Bright Citrus-Herb Salsa and Crispy Roasted Brussels Sprouts

Enjoy a light yet flavorful dish featuring a perfectly pan-seared cod fillet served with a zesty citrus-herb salsa and crispy roasted Brussels sprouts. The bright flavors of fresh orange segments, lime juice, and aromatic herbs complement the delicate cod, while the Brussels sprouts add satisfying crunch and earthiness, making it a versatile meal fit for breakfast, lunch, or dinner.

NUTRITION

366kcal
Protein
33.8g
Fat
20.1g
Carbs
15.1g

SERVINGS

1 serving

INGREDIENTS

6 oz Cod Fillet

1 cup Brussels Sprouts (halved)

1 tbsp Extra Virgin Olive Oil (roasting)

1/4 cup Orange Segments

1/2 Lime (juiced)

2 tbsp Fresh Cilantro (chopped)

2 tbsp Fresh Parsley (chopped)

1 tsp Extra Virgin Olive Oil (salsa drizzle)

Salt and Black Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Toss the halved Brussels sprouts with 1 tablespoon of extra virgin olive oil, salt, and pepper, and spread them evenly on a baking sheet.

  • 3

    Roast the Brussels sprouts in the oven for about 20-25 minutes, until crispy and tender, stirring halfway through.

  • 4

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

  • 5

    Heat a nonstick skillet over medium-high heat. Once hot, add the cod and sear for about 3-4 minutes per side, until the fish flakes easily with a fork.

  • 6

    In a small bowl, combine the orange segments, lime juice, chopped cilantro, chopped parsley, and 1 teaspoon of extra virgin olive oil. Toss gently to form the citrus-herb salsa.

  • 7

    Plate the seared cod fillet and spoon the bright salsa over the top. Serve alongside the crispy roasted Brussels sprouts.