Name: Pan-Seared Hake with Lemon-Dill Sauce
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 8 oz Hake fillets; 0.25 cup Quinoa; 1 cup Asparagus; 0.75 tbsp Olive oil; 0.5 tbsp Ghee; 1 tbsp Fresh dill; 1 tbsp Lemon juice; 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 Hake with Lemon-Dill Sauce

Pan-seared hake fillets served with a bright lemon-dill sauce over fluffy quinoa and crisp-tender asparagus for a refreshing and zesty meal.

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NUTRITION

Protein

52.9g

Fat

22.8g

Carbs

39.8g

SERVINGS

1 serving

INGREDIENTS

8 oz Hake fillets

0.25 cup Quinoa

1 cup Asparagus

0.75 tbsp Olive oil

0.5 tbsp Ghee

1 tbsp Fresh dill

1 tbsp Lemon juice

0.25 tsp Sea salt

0.25 tsp Black pepper

1 clove Garlic

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PREPARATION

1
Rinse quinoa and combine with 0.5 cup water in a small pot; bring to a boil, then cover and simmer for 15 minutes until fluffy.
2
Pat the hake fillets dry with paper towels and season both sides with sea salt and black pepper.
3
Heat 0.5 tablespoons of olive oil in a large skillet over medium-high heat.
4
Add the hake to the skillet and sear for 3-4 minutes per side until golden brown and opaque throughout, then remove and set aside.
5
In the same skillet, add the remaining 0.25 tablespoons of olive oil and sauté the asparagus for 5 minutes until tender-crisp.
6
Wipe the skillet clean, add the ghee and minced garlic, sautéing for 30 seconds until fragrant.
7
Stir in the lemon juice and fresh dill to create the sauce, then pour it over the fish and serve alongside the quinoa and asparagus.