Golden Pan-Seared Rockfish with Zesty Lemon

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

Golden Pan-Seared Rockfish with Zesty Lemon

YOUR SOLIN GENERATED RECIPE

Golden Pan-Seared Rockfish with Zesty Lemon

Pan-seared rockfish fillets with a crisp golden crust served over fluffy quinoa and tender asparagus, finished with a bright and zesty lemon-garlic drizzle.

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NUTRITION

487kcal
Protein
48.9g
Fat
19.5g
Carbs
30.8g

SERVINGS

1 serving

INGREDIENTS

8 oz Rockfish fillet

0.5 cup Cooked quinoa

1 cup Asparagus spears

1 tbsp Avocado oil

1 tbsp Lemon juice

1 tsp Lemon zest

1 clove Garlic

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Fresh parsley

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PREPARATION

  • 1

    Pat the rockfish fillets completely dry with a paper towel and season both sides evenly with sea salt and black pepper.

  • 2

    Heat the avocado oil in a large stainless steel or cast-iron skillet over medium-high heat until the oil is shimmering.

  • 3

    Carefully place the fish in the pan and sear for 3 to 4 minutes without moving it until a golden-brown crust forms.

  • 4

    Flip the fillets gently and cook for another 2 to 3 minutes until the fish is opaque and flakes easily with a fork.

  • 5

    While the fish cooks, steam the asparagus spears for about 4 minutes until they are tender yet remain vibrant green.

  • 6

    In a small bowl, whisk together the lemon juice, lemon zest, minced garlic, and finely chopped parsley.

  • 7

    Plate the warm cooked quinoa and top with the seared rockfish and steamed asparagus, then spoon the zesty lemon mixture over the fish before serving.

Golden Pan-Seared Rockfish with Zesty Lemon

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

Golden Pan-Seared Rockfish with Zesty Lemon

YOUR SOLIN GENERATED RECIPE

Golden Pan-Seared Rockfish with Zesty Lemon

Pan-seared rockfish fillets with a crisp golden crust served over fluffy quinoa and tender asparagus, finished with a bright and zesty lemon-garlic drizzle.

NUTRITION

487kcal
Protein
48.9g
Fat
19.5g
Carbs
30.8g

SERVINGS

1 serving

INGREDIENTS

8 oz Rockfish fillet

0.5 cup Cooked quinoa

1 cup Asparagus spears

1 tbsp Avocado oil

1 tbsp Lemon juice

1 tsp Lemon zest

1 clove Garlic

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Fresh parsley

PREPARATION

  • 1

    Pat the rockfish fillets completely dry with a paper towel and season both sides evenly with sea salt and black pepper.

  • 2

    Heat the avocado oil in a large stainless steel or cast-iron skillet over medium-high heat until the oil is shimmering.

  • 3

    Carefully place the fish in the pan and sear for 3 to 4 minutes without moving it until a golden-brown crust forms.

  • 4

    Flip the fillets gently and cook for another 2 to 3 minutes until the fish is opaque and flakes easily with a fork.

  • 5

    While the fish cooks, steam the asparagus spears for about 4 minutes until they are tender yet remain vibrant green.

  • 6

    In a small bowl, whisk together the lemon juice, lemon zest, minced garlic, and finely chopped parsley.

  • 7

    Plate the warm cooked quinoa and top with the seared rockfish and steamed asparagus, then spoon the zesty lemon mixture over the fish before serving.