Pan-Seared Whitefish 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 Whitefish with Herb Potatoes and Steamed Broccoli

YOUR SOLIN GENERATED RECIPE

Pan-Seared Whitefish with Herb Potatoes and Steamed Broccoli

Pan-seared cod fillets served with herb-tossed red potatoes and vibrant steamed broccoli, finished with a squeeze of fresh lemon for a bright, zesty finish.

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NUTRITION

442kcal
Protein
42.4g
Fat
15.7g
Carbs
35.3g

SERVINGS

1 serving

INGREDIENTS

7 oz Cod Fillet

150g Red Potatoes

150g Broccoli Florets

1 tbsp Extra Virgin Olive Oil

1 tbsp Fresh Lemon Juice

1 tbsp Fresh Parsley, chopped

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PREPARATION

  • 1

    Cut the red potatoes into bite-sized quarters and boil in salted water until fork-tender, then drain and set aside.

  • 2

    While potatoes cook, steam the broccoli florets over simmering water for 4-5 minutes until bright green and tender-crisp.

  • 3

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

  • 4

    Heat half of the olive oil in a non-stick skillet over medium-high heat and sear the cod for 3-4 minutes per side until it flakes easily and develops a golden crust.

  • 5

    Remove the fish from the pan and add the remaining oil to the same skillet to quickly toss the boiled potatoes with fresh chopped parsley and a pinch of salt until lightly browned.

  • 6

    Plate the seared whitefish alongside the herb-flecked potatoes and steamed broccoli, finishing the entire dish with a generous squeeze of fresh lemon juice.

Pan-Seared Whitefish 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 Whitefish with Herb Potatoes and Steamed Broccoli

YOUR SOLIN GENERATED RECIPE

Pan-Seared Whitefish with Herb Potatoes and Steamed Broccoli

Pan-seared cod fillets served with herb-tossed red potatoes and vibrant steamed broccoli, finished with a squeeze of fresh lemon for a bright, zesty finish.

NUTRITION

442kcal
Protein
42.4g
Fat
15.7g
Carbs
35.3g

SERVINGS

1 serving

INGREDIENTS

7 oz Cod Fillet

150g Red Potatoes

150g Broccoli Florets

1 tbsp Extra Virgin Olive Oil

1 tbsp Fresh Lemon Juice

1 tbsp Fresh Parsley, chopped

PREPARATION

  • 1

    Cut the red potatoes into bite-sized quarters and boil in salted water until fork-tender, then drain and set aside.

  • 2

    While potatoes cook, steam the broccoli florets over simmering water for 4-5 minutes until bright green and tender-crisp.

  • 3

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

  • 4

    Heat half of the olive oil in a non-stick skillet over medium-high heat and sear the cod for 3-4 minutes per side until it flakes easily and develops a golden crust.

  • 5

    Remove the fish from the pan and add the remaining oil to the same skillet to quickly toss the boiled potatoes with fresh chopped parsley and a pinch of salt until lightly browned.

  • 6

    Plate the seared whitefish alongside the herb-flecked potatoes and steamed broccoli, finishing the entire dish with a generous squeeze of fresh lemon juice.