Name: Pan-Seared Cod with Sweet Pea Risotto
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 9 oz Cod fillet; 0.5 cup Cooked brown rice; 0.5 cup Frozen sweet peas; 1 tsp Extra virgin olive oil; 1 tsp Ghee; 0.25 cup Low-sodium vegetable broth; 1 tbsp Grated parmesan cheese; 1 tbsp Fresh lemon juice; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 1 tbsp Fresh parsley

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

YOUR SOLIN GENERATED RECIPE

Pan-Seared Cod with Sweet Pea Risotto

Pan-seared cod fillets served over a creamy brown rice risotto folded with sweet peas and finished with a bright, zesty squeeze of lemon.

Try 7 days free, then $12.99 / mo.

NUTRITION

Protein

55.4g

Fat

14.0g

Carbs

40.1g

SERVINGS

1 serving

INGREDIENTS

9 oz Cod fillet

0.5 cup Cooked brown rice

0.5 cup Frozen sweet peas

1 tsp Extra virgin olive oil

1 tsp Ghee

0.25 cup Low-sodium vegetable broth

1 tbsp Grated parmesan cheese

1 tbsp Fresh lemon juice

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tbsp Fresh parsley

Try 7 days free, then $12.99 / mo.

PREPARATION

1
Pat the cod fillets dry and season both sides with sea salt and black pepper.
2
Heat the olive oil in a non-stick skillet over medium-high heat and sear the cod for 3 to 4 minutes per side until golden and the fish flakes easily with a fork.
3
In a separate small saucepan, combine the cooked brown rice, vegetable broth, and ghee over medium heat.
4
Stir the rice mixture constantly for 2 to 3 minutes until the broth is mostly absorbed and the texture becomes creamy.
5
Fold in the frozen sweet peas and grated parmesan cheese, stirring until the peas are bright green and heated through.
6
Remove the rice from the heat and stir in the fresh lemon juice and chopped parsley.
7
Plate the sweet pea risotto and top with the pan-seared cod fillets to serve.