Name: Barramundi with Roasted Root Vegetables
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 8 oz Barramundi fillet; 1 cup Spudlite potatoes; 1 cup Carrots; 0.5 tbsp Olive oil; 1 clove Garlic; 1 tsp Lemon juice; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 1 tsp Fresh parsley

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

YOUR SOLIN GENERATED RECIPE

Barramundi with Roasted Root Vegetables

Pan-seared barramundi fillets served over a bed of tender roasted spudlite potatoes and carrots, finished with a bright and zesty lemon-herb drizzle.

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NUTRITION

Protein

48.8g

Fat

15.5g

Carbs

39.7g

SERVINGS

1 serving

INGREDIENTS

8 oz Barramundi fillet

1 cup Spudlite potatoes

1 cup Carrots

0.5 tbsp Olive oil

1 clove Garlic

1 tsp Lemon juice

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Fresh parsley

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PREPARATION

1
Pat the barramundi fillets dry with a paper towel and season both sides with sea salt and black pepper.
2
Heat half of the olive oil in a large non-stick skillet over medium-high heat.
3
Place the barramundi skin-side down and sear for 4-5 minutes until the skin is exceptionally crispy and golden.
4
Flip the fish carefully and cook for an additional 2-3 minutes until the flesh is opaque and flakes easily.
5
While the fish cooks, warm the roasted spudlite potatoes and carrots in a separate pan with the remaining olive oil until heated through.
6
Mince the fresh garlic and whisk it together with the lemon juice and chopped parsley in a small bowl.
7
Arrange the warm roasted root vegetables on a plate and top with the seared barramundi fillet.
8
Spoon the zesty garlic-lemon dressing over the fish and vegetables just before serving.