Name: Seared Fish with Roasted Vegetables
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 2.5 ounces Cod Fillet; 1 cup chopped Zucchini; 0.5 cup chopped Red Bell Pepper; 1.25 tablespoons Extra Virgin Olive Oil; 1 tablespoon Lemon Juice; 0.5 teaspoon Dried Oregano

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 Roasted Vegetables

Pan-seared cod served over a medley of oven-roasted zucchini and bell peppers, finished with a squeeze of fresh lemon and a sprinkle of flaky sea salt.

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NUTRITION

Protein

15.9g

Fat

18.6g

Carbs

9.7g

SERVINGS

1 serving

INGREDIENTS

2.5 ounces Cod Fillet

1 cup chopped Zucchini

0.5 cup chopped Red Bell Pepper

1.25 tablespoons Extra Virgin Olive Oil

1 tablespoon Lemon Juice

0.5 teaspoon Dried Oregano

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PREPARATION

1
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
2
In a medium bowl, toss the chopped zucchini and red bell pepper with half of the olive oil, dried oregano, and a pinch of salt.
3
Spread the vegetables in a single layer on the baking sheet and roast for 15-20 minutes until they are tender and slightly browned.
4
While the vegetables roast, pat the cod fillet dry with a paper towel and season both sides lightly with salt and pepper.
5
Heat the remaining olive oil in a non-stick skillet over medium-high heat.
6
Place the fish in the skillet and sear for 3-4 minutes per side, or until the fish is opaque and flakes easily with a fork.
7
Plate the roasted vegetables and top with the seared fish fillet.
8
Drizzle the fresh lemon juice over the fish and vegetables just before serving.