Seared Cod with Roasted Broccoli and Lemon Herb Lentils

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

Seared Cod with Roasted Broccoli and Lemon Herb Lentils

YOUR SOLIN GENERATED RECIPE

Seared Cod with Roasted Broccoli and Lemon Herb Lentils

Pan-seared cod fillets served over zesty lemon-herb lentils with charred roasted broccoli, finished with a bright and zesty squeeze of fresh lemon.

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NUTRITION

431kcal
Protein
46.7g
Fat
9.2g
Carbs
43.8g

SERVINGS

1 serving

INGREDIENTS

5.5 ounces Cod Fillet

0.75 cup Cooked Lentils

2 cups Broccoli Florets

1.5 teaspoons Extra Virgin Olive Oil

1 tablespoon Lemon Juice

1 tablespoon chopped Fresh Parsley

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PREPARATION

  • 1

    Preheat your oven to 400°F and line a baking sheet with parchment paper.

  • 2

    Toss the broccoli florets with half of the olive oil and a pinch of sea salt, then roast for 15-20 minutes until the edges are charred and tender.

  • 3

    While the broccoli roasts, pat the cod fillet completely dry with a paper towel and season both sides with salt and pepper.

  • 4

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

  • 5

    Place the cod in the pan and sear for 3-4 minutes per side until the fish is opaque and flakes easily with a fork.

  • 6

    In a small saucepan, gently warm the cooked lentils with the lemon juice and fresh parsley, stirring to combine.

  • 7

    Plate the lemon herb lentils as a base, top with the seared cod, and serve the roasted broccoli on the side.

Seared Cod with Roasted Broccoli and Lemon Herb Lentils

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

Seared Cod with Roasted Broccoli and Lemon Herb Lentils

YOUR SOLIN GENERATED RECIPE

Seared Cod with Roasted Broccoli and Lemon Herb Lentils

Pan-seared cod fillets served over zesty lemon-herb lentils with charred roasted broccoli, finished with a bright and zesty squeeze of fresh lemon.

NUTRITION

431kcal
Protein
46.7g
Fat
9.2g
Carbs
43.8g

SERVINGS

1 serving

INGREDIENTS

5.5 ounces Cod Fillet

0.75 cup Cooked Lentils

2 cups Broccoli Florets

1.5 teaspoons Extra Virgin Olive Oil

1 tablespoon Lemon Juice

1 tablespoon chopped Fresh Parsley

PREPARATION

  • 1

    Preheat your oven to 400°F and line a baking sheet with parchment paper.

  • 2

    Toss the broccoli florets with half of the olive oil and a pinch of sea salt, then roast for 15-20 minutes until the edges are charred and tender.

  • 3

    While the broccoli roasts, pat the cod fillet completely dry with a paper towel and season both sides with salt and pepper.

  • 4

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

  • 5

    Place the cod in the pan and sear for 3-4 minutes per side until the fish is opaque and flakes easily with a fork.

  • 6

    In a small saucepan, gently warm the cooked lentils with the lemon juice and fresh parsley, stirring to combine.

  • 7

    Plate the lemon herb lentils as a base, top with the seared cod, and serve the roasted broccoli on the side.