Pan-Seared Fish with Roasted Vegetables and Lentil Puree

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

Pan-Seared Fish with Roasted Vegetables and Lentil Puree

YOUR SOLIN GENERATED RECIPE

Pan-Seared Fish with Roasted Vegetables and Lentil Puree

Enjoy a delicate balance of flavors in this pan-seared cod served on a bed of silky lentil puree and accompanied by tender roasted zucchini and bell peppers. Finished with a bright lemon drizzle and a touch of olive oil, this dish is both comforting and elegant.

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NUTRITION

367kcal
Protein
19.1g
Fat
23.5g
Carbs
21.3g

SERVINGS

1 serving

INGREDIENTS

2 ounces Cod Fillet (56g)

0.33 cup cooked Red Lentils (approx. 50g)

0.5 cup Mixed Roasted Vegetables

3 tablespoons Olive Oil

1 tablespoon Lemon Juice

Salt & Pepper to taste

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PREPARATION

  • 1

    Preheat a skillet over medium-high heat.

  • 2

    Season the cod fillet lightly with salt and pepper.

  • 3

    Warm 1 tablespoon of olive oil in the skillet. Carefully sear the cod fillet for about 2-3 minutes per side or until just cooked through.

  • 4

    Meanwhile, toss the chopped zucchini and bell pepper with 2 tablespoons of olive oil, salt, and pepper. Roast them in a preheated oven at 400°F (200°C) for about 10-12 minutes until tender.

  • 5

    For the lentil puree, blend the cooked red lentils with a squeeze of lemon juice, a pinch of salt, and a small amount of water until smooth.

  • 6

    Plate the dish by placing a dollop of the lentil puree on the center of the plate, arranging the roasted vegetables alongside, and placing the seared cod on top.

  • 7

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

Pan-Seared Fish with Roasted Vegetables and Lentil Puree

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

Pan-Seared Fish with Roasted Vegetables and Lentil Puree

YOUR SOLIN GENERATED RECIPE

Pan-Seared Fish with Roasted Vegetables and Lentil Puree

Enjoy a delicate balance of flavors in this pan-seared cod served on a bed of silky lentil puree and accompanied by tender roasted zucchini and bell peppers. Finished with a bright lemon drizzle and a touch of olive oil, this dish is both comforting and elegant.

NUTRITION

367kcal
Protein
19.1g
Fat
23.5g
Carbs
21.3g

SERVINGS

1 serving

INGREDIENTS

2 ounces Cod Fillet (56g)

0.33 cup cooked Red Lentils (approx. 50g)

0.5 cup Mixed Roasted Vegetables

3 tablespoons Olive Oil

1 tablespoon Lemon Juice

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat a skillet over medium-high heat.

  • 2

    Season the cod fillet lightly with salt and pepper.

  • 3

    Warm 1 tablespoon of olive oil in the skillet. Carefully sear the cod fillet for about 2-3 minutes per side or until just cooked through.

  • 4

    Meanwhile, toss the chopped zucchini and bell pepper with 2 tablespoons of olive oil, salt, and pepper. Roast them in a preheated oven at 400°F (200°C) for about 10-12 minutes until tender.

  • 5

    For the lentil puree, blend the cooked red lentils with a squeeze of lemon juice, a pinch of salt, and a small amount of water until smooth.

  • 6

    Plate the dish by placing a dollop of the lentil puree on the center of the plate, arranging the roasted vegetables alongside, and placing the seared cod on top.

  • 7

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