Seared Cod with Roasted Zucchini and Fresh Herbs

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

Seared Cod with Roasted Zucchini and Fresh Herbs

YOUR SOLIN GENERATED RECIPE

Seared Cod with Roasted Zucchini and Fresh Herbs

Savor the delicate flavor of seared cod paired with tender roasted zucchini and a vibrant mix of fresh herbs. This light yet satisfying dinner delivers a well-balanced meal with a hint of citrus and olive oil richness to elevate the natural taste of the fish and veggies.

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NUTRITION

308kcal
Protein
34.1g
Fat
15.8g
Carbs
10.6g

SERVINGS

1 serving

INGREDIENTS

6 oz Cod Fillet

1 medium Zucchini

1 Tbsp Extra Virgin Olive Oil

1/4 cup chopped Fresh Mixed Herbs

1 Lemon wedge

Salt and Black Pepper to taste

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PREPARATION

  • 1

    Preheat oven to 425°F (220°C). Slice the zucchini lengthwise into halves or thick rounds and toss with half the olive oil, salt, and pepper.

  • 2

    Spread the zucchini on a baking sheet in a single layer and roast in the oven for 15-20 minutes until tender and lightly browned.

  • 3

    While the zucchini roasts, pat the cod fillet dry and season both sides with salt and black pepper. Heat the remaining olive oil in a nonstick skillet over medium-high heat.

  • 4

    Place the cod in the skillet and sear for about 3 minutes per side until the fish is opaque and flakes easily with a fork.

  • 5

    Plate the seared cod alongside the roasted zucchini, drizzle with fresh lemon juice, and sprinkle with the chopped mixed herbs.

  • 6

    Serve immediately for a light, flavorful dinner.

Seared Cod with Roasted Zucchini and Fresh Herbs

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

Seared Cod with Roasted Zucchini and Fresh Herbs

YOUR SOLIN GENERATED RECIPE

Seared Cod with Roasted Zucchini and Fresh Herbs

Savor the delicate flavor of seared cod paired with tender roasted zucchini and a vibrant mix of fresh herbs. This light yet satisfying dinner delivers a well-balanced meal with a hint of citrus and olive oil richness to elevate the natural taste of the fish and veggies.

NUTRITION

308kcal
Protein
34.1g
Fat
15.8g
Carbs
10.6g

SERVINGS

1 serving

INGREDIENTS

6 oz Cod Fillet

1 medium Zucchini

1 Tbsp Extra Virgin Olive Oil

1/4 cup chopped Fresh Mixed Herbs

1 Lemon wedge

Salt and Black Pepper to taste

PREPARATION

  • 1

    Preheat oven to 425°F (220°C). Slice the zucchini lengthwise into halves or thick rounds and toss with half the olive oil, salt, and pepper.

  • 2

    Spread the zucchini on a baking sheet in a single layer and roast in the oven for 15-20 minutes until tender and lightly browned.

  • 3

    While the zucchini roasts, pat the cod fillet dry and season both sides with salt and black pepper. Heat the remaining olive oil in a nonstick skillet over medium-high heat.

  • 4

    Place the cod in the skillet and sear for about 3 minutes per side until the fish is opaque and flakes easily with a fork.

  • 5

    Plate the seared cod alongside the roasted zucchini, drizzle with fresh lemon juice, and sprinkle with the chopped mixed herbs.

  • 6

    Serve immediately for a light, flavorful dinner.