Seared Cod Fillet with Roasted Zucchini

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

Seared Cod Fillet with Roasted Zucchini

YOUR SOLIN GENERATED RECIPE

Seared Cod Fillet with Roasted Zucchini

Pan-seared cod seasoned with lemon and garlic, served with oven-roasted zucchini rounds for a light dinner with a tender, flaky finish.

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NUTRITION

242kcal
Protein
37.9g
Fat
6.4g
Carbs
8.1g

SERVINGS

1 serving

INGREDIENTS

7 oz Cod Fillet

1 medium Zucchini

1 tsp Extra Virgin Olive Oil

1 clove Garlic, minced

1 tbsp Fresh Lemon Juice

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PREPARATION

  • 1

    Preheat your oven to 400°F and line a baking sheet with parchment paper.

  • 2

    Slice the zucchini into half-inch rounds and toss them with half of the olive oil, salt, and black pepper.

  • 3

    Arrange the zucchini in a single layer on the baking sheet and roast for 15 minutes until tender.

  • 4

    Pat the cod fillet completely dry with a paper towel and season both sides with salt and pepper.

  • 5

    Heat the remaining olive oil in a non-stick skillet over medium-high heat.

  • 6

    Place the cod in the pan and sear for 3 to 4 minutes per side until the fish is opaque and flakes easily.

  • 7

    In the final minute of searing, add the minced garlic and lemon juice to the pan to baste the fillet.

  • 8

    Serve the seared cod immediately alongside the roasted zucchini rounds.

Seared Cod Fillet with Roasted Zucchini

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

Seared Cod Fillet with Roasted Zucchini

YOUR SOLIN GENERATED RECIPE

Seared Cod Fillet with Roasted Zucchini

Pan-seared cod seasoned with lemon and garlic, served with oven-roasted zucchini rounds for a light dinner with a tender, flaky finish.

NUTRITION

242kcal
Protein
37.9g
Fat
6.4g
Carbs
8.1g

SERVINGS

1 serving

INGREDIENTS

7 oz Cod Fillet

1 medium Zucchini

1 tsp Extra Virgin Olive Oil

1 clove Garlic, minced

1 tbsp Fresh Lemon Juice

PREPARATION

  • 1

    Preheat your oven to 400°F and line a baking sheet with parchment paper.

  • 2

    Slice the zucchini into half-inch rounds and toss them with half of the olive oil, salt, and black pepper.

  • 3

    Arrange the zucchini in a single layer on the baking sheet and roast for 15 minutes until tender.

  • 4

    Pat the cod fillet completely dry with a paper towel and season both sides with salt and pepper.

  • 5

    Heat the remaining olive oil in a non-stick skillet over medium-high heat.

  • 6

    Place the cod in the pan and sear for 3 to 4 minutes per side until the fish is opaque and flakes easily.

  • 7

    In the final minute of searing, add the minced garlic and lemon juice to the pan to baste the fillet.

  • 8

    Serve the seared cod immediately alongside the roasted zucchini rounds.