Name: Pan-Seared Panga with Lemon-Herb Sauce
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 8 oz Panga fillet; 1 tbsp Extra virgin olive oil; 0.5 tbsp Ghee; 1 tbsp Lemon juice; 1 clove Garlic; 2 tbsp Fresh parsley; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 1 cup Asparagus; 0.5 cup Cooked quinoa

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

YOUR SOLIN GENERATED RECIPE

Pan-Seared Panga with Lemon-Herb Sauce

Pan-seared panga fillets finished with a bright and zesty lemon-herb sauce, served over fluffy quinoa and crisp roasted asparagus.

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NUTRITION

Protein

47.1g

Fat

27.3g

Carbs

29.6g

SERVINGS

1 serving

INGREDIENTS

8 oz Panga fillet

1 tbsp Extra virgin olive oil

0.5 tbsp Ghee

1 tbsp Lemon juice

1 clove Garlic

2 tbsp Fresh parsley

0.25 tsp Sea salt

0.25 tsp Black pepper

1 cup Asparagus

0.5 cup Cooked quinoa

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PREPARATION

1
Pat the panga fillets dry with a paper towel and season both sides with salt and pepper.
2
Heat olive oil in a large skillet over medium-high heat until shimmering.
3
Place fish in the pan and sear for 3-4 minutes per side until golden brown and opaque.
4
Remove fish from the pan and set aside; lower heat to medium.
5
Add ghee and minced garlic to the skillet, sautéing for 30 seconds until fragrant.
6
Stir in lemon juice and chopped parsley, then pour the sauce over the fish.
7
Serve immediately alongside roasted asparagus and warm quinoa.