Seared Fish Fillet with Quinoa and Roasted Butternut

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

Seared Fish Fillet with Quinoa and Roasted Butternut

YOUR SOLIN GENERATED RECIPE

Seared Fish Fillet with Quinoa and Roasted Butternut

Pan-seared cod and roasted butternut squash served over fluffy quinoa, finished with a squeeze of bright lemon and fresh parsley.

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NUTRITION

457kcal
Protein
40.8g
Fat
16.8g
Carbs
36.4g

SERVINGS

1 serving

INGREDIENTS

7 oz Cod Fillet

1/2 cup Cooked Quinoa

1 cup Butternut Squash

1 tbsp Extra Virgin Olive Oil

1 tsp Lemon Juice

1 tbsp Fresh Parsley

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PREPARATION

  • 1

    Preheat your oven to 400 degrees Fahrenheit.

  • 2

    Toss the cubed butternut squash with half of the olive oil and a pinch of salt on a parchment-lined baking sheet.

  • 3

    Roast the squash for 20 to 25 minutes until the edges are tender and caramelized.

  • 4

    Prepare the quinoa according to package instructions if you are not using pre-cooked portions.

  • 5

    Season the cod fillet with salt and pepper then pat it thoroughly dry with a paper towel.

  • 6

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

  • 7

    Sear the fish for approximately 3 to 4 minutes per side until it is golden brown and flakes easily with a fork.

  • 8

    Plate the seared fish over a bed of quinoa and roasted squash, then finish with a squeeze of lemon juice and a sprinkle of fresh parsley.

Seared Fish Fillet with Quinoa and Roasted Butternut

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

Seared Fish Fillet with Quinoa and Roasted Butternut

YOUR SOLIN GENERATED RECIPE

Seared Fish Fillet with Quinoa and Roasted Butternut

Pan-seared cod and roasted butternut squash served over fluffy quinoa, finished with a squeeze of bright lemon and fresh parsley.

NUTRITION

457kcal
Protein
40.8g
Fat
16.8g
Carbs
36.4g

SERVINGS

1 serving

INGREDIENTS

7 oz Cod Fillet

1/2 cup Cooked Quinoa

1 cup Butternut Squash

1 tbsp Extra Virgin Olive Oil

1 tsp Lemon Juice

1 tbsp Fresh Parsley

PREPARATION

  • 1

    Preheat your oven to 400 degrees Fahrenheit.

  • 2

    Toss the cubed butternut squash with half of the olive oil and a pinch of salt on a parchment-lined baking sheet.

  • 3

    Roast the squash for 20 to 25 minutes until the edges are tender and caramelized.

  • 4

    Prepare the quinoa according to package instructions if you are not using pre-cooked portions.

  • 5

    Season the cod fillet with salt and pepper then pat it thoroughly dry with a paper towel.

  • 6

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

  • 7

    Sear the fish for approximately 3 to 4 minutes per side until it is golden brown and flakes easily with a fork.

  • 8

    Plate the seared fish over a bed of quinoa and roasted squash, then finish with a squeeze of lemon juice and a sprinkle of fresh parsley.