Name: Pan-Seared Fish with Roasted Vegetables and Crunchy Nuts
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5.5 ounces Cod Fillet; 1 cup Asparagus spears; 0.5 cup sliced Red Bell Pepper; 1 tablespoon Sliced Almonds; 1 tablespoon Extra Virgin Olive Oil

Pan-Seared Fish with Roasted Vegetables and Crunchy Nuts

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

YOUR SOLIN GENERATED RECIPE

Pan-Seared Fish with Roasted Vegetables and Crunchy Nuts

Pan-seared cod served with oven-roasted asparagus and bell peppers, finished with a sprinkle of toasted almonds for a satisfying crunch.

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NUTRITION

Protein

33.4g

Fat

19g

Carbs

11.4g

SERVINGS

1 serving

INGREDIENTS

5.5 ounces Cod Fillet

1 cup Asparagus spears

0.5 cup sliced Red Bell Pepper

1 tablespoon Sliced Almonds

1 tablespoon Extra Virgin Olive Oil

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PREPARATION

1
Preheat your oven to 400°F (200°C).
2
Trim the woody ends off the asparagus and slice the red bell pepper into strips.
3
Toss the asparagus and peppers with half of the olive oil and a pinch of sea salt on a baking sheet.
4
Roast the vegetables for 12-15 minutes until tender and slightly charred.
5
While vegetables roast, pat the cod fillet dry with a paper towel and season with salt and pepper.
6
Heat the remaining olive oil in a non-stick skillet over medium-high heat.
7
Sear the cod for 3-4 minutes per side until the fish is opaque and flakes easily with a fork.
8
In a small dry pan over medium heat, lightly toast the sliced almonds for 1-2 minutes until golden and fragrant.
9
Plate the pan-seared fish alongside the roasted vegetables and top with the toasted almonds.