Crispy Pan-Seared Bass with Lemon Herb Quinoa

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

Crispy Pan-Seared Bass with Lemon Herb Quinoa

YOUR SOLIN GENERATED RECIPE

Crispy Pan-Seared Bass with Lemon Herb Quinoa

Enjoy a vibrant and nutritious plate featuring a perfectly seared bass fillet with a crispy exterior served alongside zesty lemon herb quinoa. This dish balances tender, flaky fish with the nutty texture of quinoa, brightened with a splash of lemon and fresh herbs.

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NUTRITION

373kcal
Protein
42.9g
Fat
11.5g
Carbs
26.6g

SERVINGS

1 serving

INGREDIENTS

6 oz Bass Fillet

1/2 cup cooked quinoa

1 lemon

1 tsp olive oil

1 garlic clove

2 tbsp fresh parsley

Salt and pepper to taste

Try 3 days free, then $12.99 / mo.

PREPARATION

  • 1

    Pat the bass fillet dry with paper towels and season lightly with salt and pepper.

  • 2

    Zest the lemon and squeeze half of its juice over the fish. Let it marinate for about 5 minutes.

  • 3

    Heat the olive oil in a non-stick skillet over medium-high heat.

  • 4

    Add the basil fillet skin-side down (if applicable) and sear for about 3-4 minutes until the skin is crispy, then flip and cook for another 2-3 minutes until the fish is just cooked through.

  • 5

    While the fish cooks, prepare the quinoa by placing the 1/2 cup of cooked quinoa in a bowl. Add the remaining lemon juice, lemon zest, minced garlic, and fresh parsley. Stir to combine and season with salt and pepper.

  • 6

    Plate the lemon herb quinoa and top with the crispy pan-seared bass. Garnish with additional parsley if desired and serve immediately.

Crispy Pan-Seared Bass with Lemon Herb Quinoa

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

Crispy Pan-Seared Bass with Lemon Herb Quinoa

YOUR SOLIN GENERATED RECIPE

Crispy Pan-Seared Bass with Lemon Herb Quinoa

Enjoy a vibrant and nutritious plate featuring a perfectly seared bass fillet with a crispy exterior served alongside zesty lemon herb quinoa. This dish balances tender, flaky fish with the nutty texture of quinoa, brightened with a splash of lemon and fresh herbs.

NUTRITION

373kcal
Protein
42.9g
Fat
11.5g
Carbs
26.6g

SERVINGS

1 serving

INGREDIENTS

6 oz Bass Fillet

1/2 cup cooked quinoa

1 lemon

1 tsp olive oil

1 garlic clove

2 tbsp fresh parsley

Salt and pepper to taste

PREPARATION

  • 1

    Pat the bass fillet dry with paper towels and season lightly with salt and pepper.

  • 2

    Zest the lemon and squeeze half of its juice over the fish. Let it marinate for about 5 minutes.

  • 3

    Heat the olive oil in a non-stick skillet over medium-high heat.

  • 4

    Add the basil fillet skin-side down (if applicable) and sear for about 3-4 minutes until the skin is crispy, then flip and cook for another 2-3 minutes until the fish is just cooked through.

  • 5

    While the fish cooks, prepare the quinoa by placing the 1/2 cup of cooked quinoa in a bowl. Add the remaining lemon juice, lemon zest, minced garlic, and fresh parsley. Stir to combine and season with salt and pepper.

  • 6

    Plate the lemon herb quinoa and top with the crispy pan-seared bass. Garnish with additional parsley if desired and serve immediately.