Pan-Seared Fish with Herb Potatoes and Steamed Broccoli

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

Pan-Seared Fish with Herb Potatoes and Steamed Broccoli

YOUR SOLIN GENERATED RECIPE

Pan-Seared Fish with Herb Potatoes and Steamed Broccoli

Pan-seared cod fillets served alongside herb-roasted potatoes and tender steamed broccoli, finished with a squeeze of zesty lemon.

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NUTRITION

506kcal
Protein
35.3g
Fat
23.9g
Carbs
41.5g

SERVINGS

1 serving

INGREDIENTS

5.4 oz Cod Fillet

180g Yukon Gold Potatoes

150g Broccoli Florets

1 tbsp Avocado Oil

2 tsp Grass-fed Butter

Fresh Parsley and Lemon wedges

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PREPARATION

  • 1

    Place the potatoes in a pot of salted water and bring to a boil, cooking until fork-tender, then drain.

  • 2

    While potatoes cook, steam the broccoli florets over boiling water for 5-6 minutes until bright green and tender.

  • 3

    Pat the cod fillets completely dry with a paper towel and season both sides with sea salt and black pepper.

  • 4

    Heat avocado oil in a stainless steel or cast iron skillet over medium-high heat.

  • 5

    Place the fish in the hot pan and sear for 3-4 minutes per side until a golden crust forms and the fish flakes easily.

  • 6

    In the same pot used for potatoes, melt the grass-fed butter and toss the cooked potatoes with chopped fresh parsley.

  • 7

    Plate the fish alongside the herb-tossed potatoes and steamed broccoli, serving immediately with a fresh lemon wedge.

Pan-Seared Fish with Herb Potatoes and Steamed Broccoli

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

Pan-Seared Fish with Herb Potatoes and Steamed Broccoli

YOUR SOLIN GENERATED RECIPE

Pan-Seared Fish with Herb Potatoes and Steamed Broccoli

Pan-seared cod fillets served alongside herb-roasted potatoes and tender steamed broccoli, finished with a squeeze of zesty lemon.

NUTRITION

506kcal
Protein
35.3g
Fat
23.9g
Carbs
41.5g

SERVINGS

1 serving

INGREDIENTS

5.4 oz Cod Fillet

180g Yukon Gold Potatoes

150g Broccoli Florets

1 tbsp Avocado Oil

2 tsp Grass-fed Butter

Fresh Parsley and Lemon wedges

PREPARATION

  • 1

    Place the potatoes in a pot of salted water and bring to a boil, cooking until fork-tender, then drain.

  • 2

    While potatoes cook, steam the broccoli florets over boiling water for 5-6 minutes until bright green and tender.

  • 3

    Pat the cod fillets completely dry with a paper towel and season both sides with sea salt and black pepper.

  • 4

    Heat avocado oil in a stainless steel or cast iron skillet over medium-high heat.

  • 5

    Place the fish in the hot pan and sear for 3-4 minutes per side until a golden crust forms and the fish flakes easily.

  • 6

    In the same pot used for potatoes, melt the grass-fed butter and toss the cooked potatoes with chopped fresh parsley.

  • 7

    Plate the fish alongside the herb-tossed potatoes and steamed broccoli, serving immediately with a fresh lemon wedge.