Pan-Seared Hake with Herb Roasted Vegetables and Quinoa

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

Pan-Seared Hake with Herb Roasted Vegetables and Quinoa

YOUR SOLIN GENERATED RECIPE

Pan-Seared Hake with Herb Roasted Vegetables and Quinoa

Savor a beautifully balanced dinner featuring tender, pan-seared hake paired with a medley of herb-roasted vegetables and fluffy quinoa. This dish is artfully seasoned with fresh herbs and a drizzle of extra virgin olive oil for an aromatic finish that brings each ingredient to life.

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NUTRITION

618kcal
Protein
38.1g
Fat
27.4g
Carbs
60.4g

SERVINGS

1 serving

INGREDIENTS

5 oz Hake Fillet

1 cup Cooked Quinoa

1 small Zucchini

1 medium Red Bell Pepper

1/2 medium Red Onion

1.5 tbsp Extra Virgin Olive Oil

1 tbsp Mixed Fresh Herbs (Rosemary & Thyme)

1 tbsp Lemon Juice

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PREPARATION

  • 1

    Preheat your oven to 425°F. Chop the zucchini, red bell pepper, and red onion into bite-sized pieces. Toss them in a bowl with 1.5 tablespoons of extra virgin olive oil, the chopped herbs, and a splash of lemon juice. Season with salt and pepper.

  • 2

    Spread the vegetables evenly on a baking sheet and roast in the oven for about 20-25 minutes or until tender and lightly caramelized, stirring halfway through.

  • 3

    While the vegetables roast, heat a non-stick skillet over medium-high heat. Pat the hake fillet dry and season with salt, pepper, and a drizzle of lemon juice.

  • 4

    Sear the hake fillet for about 3-4 minutes on each side until the fish is opaque and flakes easily with a fork.

  • 5

    Warm the cooked quinoa if necessary, or fluff it up in a small pot. Plate a portion of quinoa, then top with the seared hake and arrange the roasted vegetables on the side.

  • 6

    Finish with an extra drizzle of lemon juice if desired and serve immediately.

Pan-Seared Hake with Herb Roasted Vegetables and Quinoa

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

Pan-Seared Hake with Herb Roasted Vegetables and Quinoa

YOUR SOLIN GENERATED RECIPE

Pan-Seared Hake with Herb Roasted Vegetables and Quinoa

Savor a beautifully balanced dinner featuring tender, pan-seared hake paired with a medley of herb-roasted vegetables and fluffy quinoa. This dish is artfully seasoned with fresh herbs and a drizzle of extra virgin olive oil for an aromatic finish that brings each ingredient to life.

NUTRITION

618kcal
Protein
38.1g
Fat
27.4g
Carbs
60.4g

SERVINGS

1 serving

INGREDIENTS

5 oz Hake Fillet

1 cup Cooked Quinoa

1 small Zucchini

1 medium Red Bell Pepper

1/2 medium Red Onion

1.5 tbsp Extra Virgin Olive Oil

1 tbsp Mixed Fresh Herbs (Rosemary & Thyme)

1 tbsp Lemon Juice

PREPARATION

  • 1

    Preheat your oven to 425°F. Chop the zucchini, red bell pepper, and red onion into bite-sized pieces. Toss them in a bowl with 1.5 tablespoons of extra virgin olive oil, the chopped herbs, and a splash of lemon juice. Season with salt and pepper.

  • 2

    Spread the vegetables evenly on a baking sheet and roast in the oven for about 20-25 minutes or until tender and lightly caramelized, stirring halfway through.

  • 3

    While the vegetables roast, heat a non-stick skillet over medium-high heat. Pat the hake fillet dry and season with salt, pepper, and a drizzle of lemon juice.

  • 4

    Sear the hake fillet for about 3-4 minutes on each side until the fish is opaque and flakes easily with a fork.

  • 5

    Warm the cooked quinoa if necessary, or fluff it up in a small pot. Plate a portion of quinoa, then top with the seared hake and arrange the roasted vegetables on the side.

  • 6

    Finish with an extra drizzle of lemon juice if desired and serve immediately.