Name: Pan-Seared Cod with Roasted Vegetables
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 8 oz cod fillet; 1 cup broccoli florets; 0.5 cup red bell pepper; 0.5 tbsp avocado oil; 0.5 tbsp ghee; 0.25 cup cooked quinoa; 1 tbsp balsamic glaze; 0.25 tsp sea salt; 0.25 tsp black pepper; 0.25 tsp garlic powder; 0.25 tsp smoked paprika

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 Roasted Vegetables

Tender cod fillets pan-seared until golden and served over a bed of balsamic-glazed roasted vegetables for a vibrantly colorful and nutrient-dense meal.

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NUTRITION

Protein

46.1g

Fat

17.4g

Carbs

33.1g

SERVINGS

1 serving

INGREDIENTS

8 oz cod fillet

1 cup broccoli florets

0.5 cup red bell pepper

0.5 tbsp avocado oil

0.5 tbsp ghee

0.25 cup cooked quinoa

1 tbsp balsamic glaze

0.25 tsp sea salt

0.25 tsp black pepper

0.25 tsp garlic powder

0.25 tsp smoked paprika

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PREPARATION

1
Preheat your oven to 400°F and line a baking sheet with parchment paper.
2
Toss the broccoli florets and sliced red bell pepper with the avocado oil and half of the sea salt and black pepper on the prepared tray.
3
Roast the vegetables for 15-20 minutes until they are tender and exhibit a slight char on the edges.
4
While vegetables roast, pat the cod fillet dry with a paper towel and season both sides with garlic powder, smoked paprika, and the remaining sea salt and black pepper.
5
Heat the ghee in a large skillet over medium-high heat until shimmering.
6
Place the cod in the skillet and sear for 3-4 minutes per side until the exterior is golden and the fish flakes easily with a fork.
7
Warm the cooked quinoa and plate it alongside the roasted vegetables.
8
Drizzle the balsamic glaze over the vegetables and serve the pan-seared cod immediately.