Seared White Fish with Herb-Roasted Potatoes and Tomato Cucumber Salad

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

Seared White Fish with Herb-Roasted Potatoes and Tomato Cucumber Salad

YOUR SOLIN GENERATED RECIPE

Seared White Fish with Herb-Roasted Potatoes and Tomato Cucumber Salad

Pan-seared cod served alongside golden herb-roasted potatoes and a refreshing tomato cucumber salad, finished with a squeeze of zesty lemon.

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NUTRITION

474kcal
Protein
39.2g
Fat
22.8g
Carbs
30.3g

SERVINGS

1 serving

INGREDIENTS

7 oz Cod Fillet

150g Red Potatoes, diced

1.5 tbsp Extra Virgin Olive Oil

0.5 cup Cucumber, sliced

0.5 cup Cherry Tomatoes, halved

1 tbsp Lemon Juice

0.5 tsp Dried Oregano

Sea salt and black pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C).

  • 2

    Toss the diced red potatoes with 0.5 tablespoon of olive oil, dried oregano, salt, and pepper on a baking sheet.

  • 3

    Roast the potatoes for 20-25 minutes, tossing halfway through, until they are golden and crispy.

  • 4

    While the potatoes roast, prepare the salad by combining the sliced cucumber and cherry tomatoes in a small bowl.

  • 5

    Whisk together 0.5 tablespoon of olive oil and the lemon juice, then toss with the vegetables and season with a pinch of salt.

  • 6

    Pat the cod fillet dry with paper towels and season both sides with salt and pepper.

  • 7

    Heat the remaining 0.5 tablespoon of olive oil in a non-stick skillet over medium-high heat.

  • 8

    Sear the fish for 3-4 minutes per side, or until the flesh is opaque and flakes easily with a fork.

  • 9

    Serve the seared fish immediately alongside the roasted potatoes and the fresh cucumber tomato salad.

Seared White Fish with Herb-Roasted Potatoes and Tomato Cucumber Salad

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

Seared White Fish with Herb-Roasted Potatoes and Tomato Cucumber Salad

YOUR SOLIN GENERATED RECIPE

Seared White Fish with Herb-Roasted Potatoes and Tomato Cucumber Salad

Pan-seared cod served alongside golden herb-roasted potatoes and a refreshing tomato cucumber salad, finished with a squeeze of zesty lemon.

NUTRITION

474kcal
Protein
39.2g
Fat
22.8g
Carbs
30.3g

SERVINGS

1 serving

INGREDIENTS

7 oz Cod Fillet

150g Red Potatoes, diced

1.5 tbsp Extra Virgin Olive Oil

0.5 cup Cucumber, sliced

0.5 cup Cherry Tomatoes, halved

1 tbsp Lemon Juice

0.5 tsp Dried Oregano

Sea salt and black pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C).

  • 2

    Toss the diced red potatoes with 0.5 tablespoon of olive oil, dried oregano, salt, and pepper on a baking sheet.

  • 3

    Roast the potatoes for 20-25 minutes, tossing halfway through, until they are golden and crispy.

  • 4

    While the potatoes roast, prepare the salad by combining the sliced cucumber and cherry tomatoes in a small bowl.

  • 5

    Whisk together 0.5 tablespoon of olive oil and the lemon juice, then toss with the vegetables and season with a pinch of salt.

  • 6

    Pat the cod fillet dry with paper towels and season both sides with salt and pepper.

  • 7

    Heat the remaining 0.5 tablespoon of olive oil in a non-stick skillet over medium-high heat.

  • 8

    Sear the fish for 3-4 minutes per side, or until the flesh is opaque and flakes easily with a fork.

  • 9

    Serve the seared fish immediately alongside the roasted potatoes and the fresh cucumber tomato salad.