Grilled Lemon Herb Fish with Steamed Rice and Broccoli

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

Grilled Lemon Herb Fish with Steamed Rice and Broccoli

YOUR SOLIN GENERATED RECIPE

Grilled Lemon Herb Fish with Steamed Rice and Broccoli

Flaky white fish grilled with fresh lemon and herbs, served over fluffy jasmine rice with a side of vibrant, tender-crisp broccoli.

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NUTRITION

415kcal
Protein
34.9g
Fat
11g
Carbs
44.4g

SERVINGS

1 serving

INGREDIENTS

5.5 ounces Cod Fillet

0.75 cup Cooked Jasmine Rice

1.5 cups Broccoli Florets

2 teaspoons Extra Virgin Olive Oil

1 tablespoon Fresh Lemon Juice

0.5 teaspoon Dried Oregano

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PREPARATION

  • 1

    Pat the cod fillet dry with a paper towel and season both sides with dried oregano, salt, and black pepper.

  • 2

    Heat one teaspoon of olive oil in a grill pan or non-stick skillet over medium-high heat.

  • 3

    Place the fish in the pan and cook for 3 to 4 minutes per side until the flesh is opaque and flakes easily with a fork.

  • 4

    While the fish is cooking, steam the broccoli florets in a steamer basket over boiling water for 4 to 5 minutes until vibrant green and tender-crisp.

  • 5

    Toss the steamed broccoli with the remaining teaspoon of olive oil and a pinch of sea salt.

  • 6

    Fluff the pre-cooked jasmine rice and place it on a plate.

  • 7

    Top the rice with the grilled fish, drizzle with fresh lemon juice, and serve alongside the steamed broccoli.

Grilled Lemon Herb Fish with Steamed Rice and Broccoli

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

Grilled Lemon Herb Fish with Steamed Rice and Broccoli

YOUR SOLIN GENERATED RECIPE

Grilled Lemon Herb Fish with Steamed Rice and Broccoli

Flaky white fish grilled with fresh lemon and herbs, served over fluffy jasmine rice with a side of vibrant, tender-crisp broccoli.

NUTRITION

415kcal
Protein
34.9g
Fat
11g
Carbs
44.4g

SERVINGS

1 serving

INGREDIENTS

5.5 ounces Cod Fillet

0.75 cup Cooked Jasmine Rice

1.5 cups Broccoli Florets

2 teaspoons Extra Virgin Olive Oil

1 tablespoon Fresh Lemon Juice

0.5 teaspoon Dried Oregano

PREPARATION

  • 1

    Pat the cod fillet dry with a paper towel and season both sides with dried oregano, salt, and black pepper.

  • 2

    Heat one teaspoon of olive oil in a grill pan or non-stick skillet over medium-high heat.

  • 3

    Place the fish in the pan and cook for 3 to 4 minutes per side until the flesh is opaque and flakes easily with a fork.

  • 4

    While the fish is cooking, steam the broccoli florets in a steamer basket over boiling water for 4 to 5 minutes until vibrant green and tender-crisp.

  • 5

    Toss the steamed broccoli with the remaining teaspoon of olive oil and a pinch of sea salt.

  • 6

    Fluff the pre-cooked jasmine rice and place it on a plate.

  • 7

    Top the rice with the grilled fish, drizzle with fresh lemon juice, and serve alongside the steamed broccoli.