Pan-Seared Lemon White Fish with Crispy Roasted Brussels Sprouts and Garlicky Spinach

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

Pan-Seared Lemon White Fish with Crispy Roasted Brussels Sprouts and Garlicky Spinach

YOUR SOLIN GENERATED RECIPE

Pan-Seared Lemon White Fish with Crispy Roasted Brussels Sprouts and Garlicky Spinach

Enjoy a bright and flavorful dish featuring tender white fish seared to perfection and accented with zesty lemon. Accompanied by crispy roasted Brussels sprouts and a side of garlicky spinach, this meal balances lean protein with vibrant vegetables, making it a satisfying choice any time of day.

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NUTRITION

388kcal
Protein
38.9g
Fat
22.8g
Carbs
13.1g

SERVINGS

1 serving

INGREDIENTS

6 oz Tilapia Fillet

1 cup Brussels Sprouts

1 tbsp Olive Oil (for roasting)

1 cup Fresh Spinach

1 tsp Olive Oil (for sautéing)

1 Garlic Clove

1 Lemon

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 425°F. Trim and halve the Brussels sprouts, then toss them with 1 tablespoon of olive oil, salt, and pepper.

  • 2

    Spread the Brussels sprouts on a baking sheet and roast for 20-25 minutes until crispy and tender, stirring halfway through.

  • 3

    Season the tilapia fillet with salt, pepper, and a squeeze of lemon juice. Heat a non-stick skillet over medium-high heat and sear the fish for 3-4 minutes on each side until cooked through and lightly browned.

  • 4

    While the fish is searing, heat 1 teaspoon of olive oil in a separate pan over medium heat. Add the minced garlic from 1 clove and sauté until fragrant, then add the fresh spinach. Sauté until the spinach wilts, about 2 minutes. Season with a pinch of salt.

  • 5

    Plate the fish alongside the roasted Brussels sprouts and garlicky spinach. Garnish with additional lemon wedges if desired, and serve immediately.

Pan-Seared Lemon White Fish with Crispy Roasted Brussels Sprouts and Garlicky Spinach

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

Pan-Seared Lemon White Fish with Crispy Roasted Brussels Sprouts and Garlicky Spinach

YOUR SOLIN GENERATED RECIPE

Pan-Seared Lemon White Fish with Crispy Roasted Brussels Sprouts and Garlicky Spinach

Enjoy a bright and flavorful dish featuring tender white fish seared to perfection and accented with zesty lemon. Accompanied by crispy roasted Brussels sprouts and a side of garlicky spinach, this meal balances lean protein with vibrant vegetables, making it a satisfying choice any time of day.

NUTRITION

388kcal
Protein
38.9g
Fat
22.8g
Carbs
13.1g

SERVINGS

1 serving

INGREDIENTS

6 oz Tilapia Fillet

1 cup Brussels Sprouts

1 tbsp Olive Oil (for roasting)

1 cup Fresh Spinach

1 tsp Olive Oil (for sautéing)

1 Garlic Clove

1 Lemon

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 425°F. Trim and halve the Brussels sprouts, then toss them with 1 tablespoon of olive oil, salt, and pepper.

  • 2

    Spread the Brussels sprouts on a baking sheet and roast for 20-25 minutes until crispy and tender, stirring halfway through.

  • 3

    Season the tilapia fillet with salt, pepper, and a squeeze of lemon juice. Heat a non-stick skillet over medium-high heat and sear the fish for 3-4 minutes on each side until cooked through and lightly browned.

  • 4

    While the fish is searing, heat 1 teaspoon of olive oil in a separate pan over medium heat. Add the minced garlic from 1 clove and sauté until fragrant, then add the fresh spinach. Sauté until the spinach wilts, about 2 minutes. Season with a pinch of salt.

  • 5

    Plate the fish alongside the roasted Brussels sprouts and garlicky spinach. Garnish with additional lemon wedges if desired, and serve immediately.