Name: Seared Fish with Tomato-Onion Chutney and Sautéed Spinach
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 6 oz Barramundi Fillet; 1/4 cup Cooked Red Lentils; 1.5 tbsp Coconut Oil; 1 medium Tomato, diced; 1/2 medium Red Onion, diced; 3 cups Fresh Spinach; 1 tbsp Unsweetened Shredded Coconut; 1 tsp Mustard Seeds; 1 sprig Curry Leaves; 1/2 tsp Ground Turmeric

Seared Fish with Tomato-Onion Chutney and Sautéed Spinach

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

YOUR SOLIN GENERATED RECIPE

Seared Fish with Tomato-Onion Chutney and Sautéed Spinach

Pan-seared barramundi topped with a tangy tomato-onion chutney, served with coconut-flecked sautéed spinach and aromatic curry leaves.

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NUTRITION

Protein

41.8g

Fat

28.7g

Carbs

26.1g

SERVINGS

1 serving

INGREDIENTS

6 oz Barramundi Fillet

1/4 cup Cooked Red Lentils

1.5 tbsp Coconut Oil

1 medium Tomato, diced

1/2 medium Red Onion, diced

3 cups Fresh Spinach

1 tbsp Unsweetened Shredded Coconut

1 tsp Mustard Seeds

1 sprig Curry Leaves

1/2 tsp Ground Turmeric

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PREPARATION

1
Rinse and boil the red lentils in water until tender, then drain and set aside.
2
In a small pan, heat half of the coconut oil over medium heat and add the mustard seeds until they begin to pop.
3
Stir in the curry leaves, diced onions, and tomatoes, then simmer until the mixture thickens into a jammy chutney.
4
Season the chutney with ground turmeric and a pinch of salt.
5
Season the barramundi fillet with salt and sear in a hot skillet with the remaining coconut oil for 3-4 minutes per side until the edges are golden and crisp.
6
Remove the fish and, in the same skillet, quickly sauté the spinach with the shredded coconut until just wilted.
7
Plate the seared fish topped with the tomato-onion chutney, served alongside the warm lentils and coconut spinach.