Name: Pan-Seared Fish with Roasted Root Vegetables
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 8 oz Cod fillet; 0.5 cup Cannellini beans; 0.5 medium Potato; 1 medium Beet; 1 cup Butter lettuce; 0.5 tbsp Olive oil; 0.5 tbsp Ghee; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 1 tsp Lemon juice; 1 tsp Fresh parsley

Pan-Seared Fish with Roasted Root Vegetables

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 Root Vegetables

Pan-seared cod served alongside a warm, earthy medley of roasted beets, potatoes, and creamy cannellini beans over a bed of fresh butter lettuce.

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NUTRITION

Protein

53.3g

Fat

16.6g

Carbs

49.7g

SERVINGS

1 serving

INGREDIENTS

8 oz Cod fillet

0.5 cup Cannellini beans

0.5 medium Potato

1 medium Beet

1 cup Butter lettuce

0.5 tbsp Olive oil

0.5 tbsp Ghee

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Lemon juice

1 tsp Fresh parsley

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PREPARATION

1
Preheat oven to 400°F and line a baking sheet with parchment paper.
2
Peel and cube the potato and beet into bite-sized pieces.
3
Toss the vegetables with olive oil, half the salt, and half the pepper.
4
Roast for 25 minutes until the edges are golden and the centers are tender.
5
Pat the cod fillet dry and season both sides with the remaining salt and pepper.
6
Heat ghee in a large skillet over medium-high heat until shimmering.
7
Sear the cod for 3 to 4 minutes per side until the exterior is crisp and the fish flakes easily.
8
Combine the roasted vegetables with the rinsed cannellini beans and lemon juice.
9
Arrange the butter lettuce on a plate and top with the warm vegetable mixture and the seared cod.
10
Garnish with fresh parsley before serving.