Name: Herb-Seared Fish with Roasted Edamame and Tomato Cucumber Salad
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5 oz Cod Fillet; 0.45 cup Shelled Edamame; 2 tbsp Nonfat Greek Yogurt; 1.5 tsp Olive Oil; 0.5 cup Diced Tomato; 0.5 cup Diced Cucumber; 0.5 slice Sprouted Grain Bread; 1 tbsp Lemon Juice; 0.5 tsp Dried Oregano

Herb-Seared Fish with Roasted Edamame and Tomato Cucumber Salad

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

YOUR SOLIN GENERATED RECIPE

Herb-Seared Fish with Roasted Edamame and Tomato Cucumber Salad

Herb-seared cod fillets served with a fresh tomato-cucumber salad and a side of crunchy roasted edamame.

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NUTRITION

Protein

40.4g

Fat

12.5g

Carbs

22g

SERVINGS

1 serving

INGREDIENTS

5 oz Cod Fillet

0.45 cup Shelled Edamame

2 tbsp Nonfat Greek Yogurt

1.5 tsp Olive Oil

0.5 cup Diced Tomato

0.5 cup Diced Cucumber

0.5 slice Sprouted Grain Bread

1 tbsp Lemon Juice

0.5 tsp Dried Oregano

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PREPARATION

1
Preheat oven to 400°F and toss edamame with half the olive oil and a pinch of salt.
2
Spread edamame on a baking sheet and roast for 15 minutes until they achieve a light crunch.
3
While roasting, dice the tomato and cucumber and toss them with lemon juice and dried oregano.
4
Season the cod fillet with salt, pepper, and your favorite dried herbs.
5
Heat the remaining olive oil in a non-stick skillet over medium-high heat.
6
Sear the cod for 3 to 4 minutes per side until opaque and flaky.
7
Toast the sprouted grain bread until golden brown.
8
Plate the fish with a dollop of Greek yogurt on top, served alongside the salad, edamame, and toast.