Name: Pan-Seared Sole with Roasted Sweet Potatoes
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 8 oz Sole fillets; 1 medium Sweet potato; 1 tbsp Olive oil; 1 tsp Ghee; 0.5 tsp Sea salt; 0.5 tsp Black pepper; 2 cups Mixed greens; 0.5 tbsp Extra virgin olive oil; 1 tsp Lemon juice; 1 tsp Dijon mustard

Pan-Seared Sole with Roasted Sweet Potatoes

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

YOUR SOLIN GENERATED RECIPE

Pan-Seared Sole with Roasted Sweet Potatoes

Pan-seared sole fillets served with crispy roasted sweet potato cubes and a bright, zesty garden salad tossed in a light lemon vinaigrette.

Try 7 days free, then $12.99 / mo.

NUTRITION

Protein

43.5g

Fat

27.5g

Carbs

37.5g

SERVINGS

1 serving

INGREDIENTS

8 oz Sole fillets

1 medium Sweet potato

1 tbsp Olive oil

1 tsp Ghee

0.5 tsp Sea salt

0.5 tsp Black pepper

2 cups Mixed greens

0.5 tbsp Extra virgin olive oil

1 tsp Lemon juice

1 tsp Dijon mustard

Try 7 days free, then $12.99 / mo.

PREPARATION

1
1. Preheat your oven to 400°F.
2
2. Peel the sweet potato and cut it into 1/2-inch cubes.
3
3. Toss the sweet potato cubes with 1 tbsp olive oil and half of the sea salt and black pepper on a parchment-lined baking sheet.
4
4. Roast for 20-25 minutes, flipping halfway through, until the potatoes are tender and golden brown.
5
5. Pat the sole fillets dry with a paper towel and season both sides with the remaining sea salt and black pepper.
6
6. Heat the ghee in a large non-stick skillet over medium-high heat.
7
7. Carefully place the sole in the pan and sear for 2-3 minutes per side until the fish is opaque and flakes easily with a fork.
8
8. In a small bowl, whisk together the extra virgin olive oil, lemon juice, and Dijon mustard to create a vinaigrette.
9
9. Place the mixed greens in a bowl and toss gently with the prepared dressing.
10
10. Plate the pan-seared sole alongside the roasted sweet potatoes and the fresh garden salad.