Name: Pan-Seared Basa with Lemon-Dill Sauce
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 9 oz Basa fillet; 1 tbsp Olive oil; 1 tsp Ghee; 1 cup Asparagus; 0.25 cup Cooked quinoa; 1 tbsp Lemon juice; 1 tbsp Fresh dill; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 1 clove Garlic

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

YOUR SOLIN GENERATED RECIPE

Pan-Seared Basa with Lemon-Dill Sauce

Tender basa fillets pan-seared until golden and topped with a bright, velvety lemon-dill sauce alongside crisp asparagus and fluffy quinoa.

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NUTRITION

Protein

52.5g

Fat

24.5g

Carbs

20.0g

SERVINGS

1 serving

INGREDIENTS

9 oz Basa fillet

1 tbsp Olive oil

1 tsp Ghee

1 cup Asparagus

0.25 cup Cooked quinoa

1 tbsp Lemon juice

1 tbsp Fresh dill

0.25 tsp Sea salt

0.25 tsp Black pepper

1 clove Garlic

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PREPARATION

1
Pat the basa fillets dry with a paper towel and season both sides evenly with sea salt and black pepper.
2
Heat the olive oil in a large non-stick skillet over medium-high heat and sear the fish for 3-4 minutes per side until the exterior is golden and the flesh is opaque.
3
Remove the fish from the skillet and set aside; add the asparagus and minced garlic to the same pan, sautéing for about 5 minutes until tender-crisp.
4
In a small saucepan over low heat, melt the ghee and whisk in the lemon juice and freshly chopped dill until the sauce is warm and well combined.
5
Place the cooked quinoa and sautéed asparagus on a plate, top with the pan-seared basa, and drizzle the lemon-dill sauce over the fish before serving.