Crispy Sardine Fillets with Roasted Vegetables and Lemon

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

Crispy Sardine Fillets with Roasted Vegetables and Lemon

YOUR SOLIN GENERATED RECIPE

Crispy Sardine Fillets with Roasted Vegetables and Lemon

Enjoy a vibrant plate featuring crispy sardine fillets and a medley of roasted vegetables brightened with a squeeze of lemon. The dish offers a satisfying blend of textures and flavors—from the crunchy edges of lightly crisped sardines to the soft, caramelized vegetables—making it a nutrient-rich, delicious option for any meal.

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NUTRITION

326kcal
Protein
38.4g
Fat
15.4g
Carbs
13.9g

SERVINGS

1 serving

INGREDIENTS

1 can Sardine Fillets (125g)

1 large Egg

1 cup Broccoli (91g)

1/2 cup Cherry Tomatoes (75g, halved)

1/2 cup Zucchini (90g, sliced)

1 tsp Olive Oil

1 Lemon wedge

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PREPARATION

  • 1

    Preheat the oven to 425°F (220°C).

  • 2

    Prepare the vegetables by cutting the broccoli into florets, halving the cherry tomatoes, and slicing the zucchini.

  • 3

    Toss the vegetables in a bowl with olive oil, salt, and pepper.

  • 4

    Spread the vegetables on a baking sheet and roast in the oven for 15-20 minutes until tender and slightly charred.

  • 5

    Meanwhile, heat a non-stick skillet over medium-high heat. Gently add the sardine fillets skin-side down and press lightly to achieve a crispy texture, cooking for about 2-3 minutes on each side.

  • 6

    In the same skillet, quickly fry the egg to your preferred doneness.

  • 7

    Plate the crispy sardine fillets alongside the roasted vegetables, top with the fried egg, and finish with a squeeze of fresh lemon juice over the dish.

  • 8

    Serve immediately and enjoy a nutrient-packed meal.

Crispy Sardine Fillets with Roasted Vegetables and Lemon

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

Crispy Sardine Fillets with Roasted Vegetables and Lemon

YOUR SOLIN GENERATED RECIPE

Crispy Sardine Fillets with Roasted Vegetables and Lemon

Enjoy a vibrant plate featuring crispy sardine fillets and a medley of roasted vegetables brightened with a squeeze of lemon. The dish offers a satisfying blend of textures and flavors—from the crunchy edges of lightly crisped sardines to the soft, caramelized vegetables—making it a nutrient-rich, delicious option for any meal.

NUTRITION

326kcal
Protein
38.4g
Fat
15.4g
Carbs
13.9g

SERVINGS

1 serving

INGREDIENTS

1 can Sardine Fillets (125g)

1 large Egg

1 cup Broccoli (91g)

1/2 cup Cherry Tomatoes (75g, halved)

1/2 cup Zucchini (90g, sliced)

1 tsp Olive Oil

1 Lemon wedge

PREPARATION

  • 1

    Preheat the oven to 425°F (220°C).

  • 2

    Prepare the vegetables by cutting the broccoli into florets, halving the cherry tomatoes, and slicing the zucchini.

  • 3

    Toss the vegetables in a bowl with olive oil, salt, and pepper.

  • 4

    Spread the vegetables on a baking sheet and roast in the oven for 15-20 minutes until tender and slightly charred.

  • 5

    Meanwhile, heat a non-stick skillet over medium-high heat. Gently add the sardine fillets skin-side down and press lightly to achieve a crispy texture, cooking for about 2-3 minutes on each side.

  • 6

    In the same skillet, quickly fry the egg to your preferred doneness.

  • 7

    Plate the crispy sardine fillets alongside the roasted vegetables, top with the fried egg, and finish with a squeeze of fresh lemon juice over the dish.

  • 8

    Serve immediately and enjoy a nutrient-packed meal.