Seared White Fish with Steamed Vegetables and Jasmine Rice

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

Seared White Fish with Steamed Vegetables and Jasmine Rice

YOUR SOLIN GENERATED RECIPE

Seared White Fish with Steamed Vegetables and Jasmine Rice

Cod pan-seared until golden and served over jasmine rice with steamed broccoli and a soft-boiled egg for a rich, silky finish.

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NUTRITION

420kcal
Protein
44g
Fat
11.1g
Carbs
34.7g

SERVINGS

1 serving

INGREDIENTS

6.5 ounces Cod Fillet

0.5 cup Cooked Jasmine Rice

1 large Poached Egg

0.5 cup Steamed Broccoli

0.5 cup Steamed Carrots

1 teaspoon Avocado Oil

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PREPARATION

  • 1

    Rinse the jasmine rice under cold water and cook according to package instructions until fluffy.

  • 2

    Bring a small pot of water to a simmer and poach the egg for 3 minutes until the white is set but the yolk remains runny.

  • 3

    Steam the broccoli florets and sliced carrots over boiling water for 5 to 7 minutes until tender-crisp.

  • 4

    Pat the cod fillet dry with paper towels and season both sides with sea salt and black pepper.

  • 5

    Heat avocado oil in a non-stick skillet over medium-high heat and sear the cod for 3 to 4 minutes per side until opaque.

  • 6

    Place the rice and steamed vegetables in a bowl, top with the seared fish and the poached egg, and finish with a squeeze of fresh lemon.

Seared White Fish with Steamed Vegetables and Jasmine Rice

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

Seared White Fish with Steamed Vegetables and Jasmine Rice

YOUR SOLIN GENERATED RECIPE

Seared White Fish with Steamed Vegetables and Jasmine Rice

Cod pan-seared until golden and served over jasmine rice with steamed broccoli and a soft-boiled egg for a rich, silky finish.

NUTRITION

420kcal
Protein
44g
Fat
11.1g
Carbs
34.7g

SERVINGS

1 serving

INGREDIENTS

6.5 ounces Cod Fillet

0.5 cup Cooked Jasmine Rice

1 large Poached Egg

0.5 cup Steamed Broccoli

0.5 cup Steamed Carrots

1 teaspoon Avocado Oil

PREPARATION

  • 1

    Rinse the jasmine rice under cold water and cook according to package instructions until fluffy.

  • 2

    Bring a small pot of water to a simmer and poach the egg for 3 minutes until the white is set but the yolk remains runny.

  • 3

    Steam the broccoli florets and sliced carrots over boiling water for 5 to 7 minutes until tender-crisp.

  • 4

    Pat the cod fillet dry with paper towels and season both sides with sea salt and black pepper.

  • 5

    Heat avocado oil in a non-stick skillet over medium-high heat and sear the cod for 3 to 4 minutes per side until opaque.

  • 6

    Place the rice and steamed vegetables in a bowl, top with the seared fish and the poached egg, and finish with a squeeze of fresh lemon.