Name: Seared Fish Fillet with Carrot and Cabbage Stir Fry
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 14 ounces Cod Fillet; 2 cups Shredded Green Cabbage; 1 cup Chopped Carrots; 1 cup Broccoli Florets; 1 Large Egg; 1 tablespoon Avocado Oil; 1 teaspoon Sesame Oil; 1 tablespoon Coconut Aminos

Seared Fish Fillet with Carrot and Cabbage Stir Fry

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

YOUR SOLIN GENERATED RECIPE

Seared Fish Fillet with Carrot and Cabbage Stir Fry

Pan-seared white fish fillets served over a vibrant stir-fry of cabbage, carrots, and broccoli, finished with a drizzle of toasted sesame oil.

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NUTRITION

Protein

83.3g

Fat

26.8g

Carbs

29.8g

SERVINGS

1 serving

INGREDIENTS

14 ounces Cod Fillet

2 cups Shredded Green Cabbage

1 cup Chopped Carrots

1 cup Broccoli Florets

1 Large Egg

1 tablespoon Avocado Oil

1 teaspoon Sesame Oil

1 tablespoon Coconut Aminos

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PREPARATION

1
Pat the cod fillets dry with a paper towel and season both sides with sea salt and black pepper.
2
Heat the avocado oil in a large skillet over medium-high heat until shimmering.
3
Place the fish in the skillet and sear for 4-5 minutes per side until the exterior is golden and the fish flakes easily with a fork.
4
Remove the fish from the pan and set aside on a plate to rest.
5
In the same skillet, add the shredded cabbage, chopped carrots, and broccoli florets, sautéing for 5-6 minutes until tender-crisp.
6
Push the vegetables to the side of the pan and crack the egg into the center, scrambling it until fully cooked before mixing it back in with the vegetables.
7
Stir in the coconut aminos and toasted sesame oil to coat the stir-fry evenly.
8
Serve the seared fish immediately over the warm vegetable stir-fry.