Name: Pan-Seared Fish with Pesto and Roasted Root Vegetables
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 8 oz Cod fillet; 0.75 cup Carrots; 0.75 cup Parsnips; 2 tsp Olive oil; 1.5 tbsp Basil pesto; 1 tbsp Parmesan cheese; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 1 tsp Lemon juice

Pan-Seared Fish with Pesto and Roasted Root Vegetables

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

YOUR SOLIN GENERATED RECIPE

Pan-Seared Fish with Pesto and Roasted Root Vegetables

Pan-seared white fish topped with vibrant basil pesto, served alongside a medley of oven-roasted carrots and parsnips that offer a satisfying, earthy sweetness.

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NUTRITION

Protein

47.1g

Fat

24.1g

Carbs

27.8g

SERVINGS

1 serving

INGREDIENTS

8 oz Cod fillet

0.75 cup Carrots

0.75 cup Parsnips

2 tsp Olive oil

1.5 tbsp Basil pesto

1 tbsp Parmesan cheese

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Lemon juice

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PREPARATION

1
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
2
Peel and chop the carrots and parsnips into 1-inch pieces, then toss them on the baking sheet with 1 teaspoon of olive oil, half of the sea salt, half of the black pepper, and the parmesan cheese.
3
Roast the vegetables for 20 to 25 minutes, tossing halfway through, until they are tender and the edges are golden brown.
4
While the vegetables roast, pat the cod fillet dry with a paper towel and season both sides with the remaining sea salt and black pepper.
5
Heat the remaining 1 teaspoon of olive oil in a non-stick skillet over medium-high heat.
6
Place the fish in the pan and sear for 3 to 4 minutes per side, or until the fish is opaque and flakes easily with a fork.
7
Plate the roasted root vegetables alongside the fish, then top the fillet with the basil pesto and a fresh squeeze of lemon juice.