Name: Pan-Seared Bass with Roasted Lemon Potatoes
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 8 oz Sea bass fillet; 1 medium Yukon gold potato; 0.5 tbsp Extra virgin olive oil; 1 clove Garlic; 0.5 whole Lemon; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 1 tsp Fresh parsley; 1 cup Asparagus spears

Pan-Seared Bass with Roasted Lemon Potatoes

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

YOUR SOLIN GENERATED RECIPE

Pan-Seared Bass with Roasted Lemon Potatoes

Pan-seared bass fillets served over crispy roasted lemon potatoes and tender asparagus spears, finished with a bright and zesty citrus drizzle.

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NUTRITION

Protein

55.9g

Fat

15.6g

Carbs

42.8g

SERVINGS

1 serving

INGREDIENTS

8 oz Sea bass fillet

1 medium Yukon gold potato

0.5 tbsp Extra virgin olive oil

1 clove Garlic

0.5 whole Lemon

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Fresh parsley

1 cup Asparagus spears

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PREPARATION

1
Preheat oven to 400°F and line a baking sheet with parchment paper.
2
Dice the potato into 1/2-inch cubes and toss with half the olive oil, sea salt, and black pepper.
3
Roast potatoes for 20 minutes, adding the asparagus spears to the tray for the final 8 minutes of cooking.
4
Pat the bass fillet completely dry with a paper towel and season both sides with sea salt and pepper.
5
Heat the remaining olive oil in a large skillet over medium-high heat until shimmering.
6
Place the bass in the pan and sear for 4 minutes until the edges are golden, then flip and cook for 3 more minutes.
7
Squeeze fresh lemon juice over the fish and garnish with minced garlic and chopped parsley before serving.