Seared White Fish with Lemon-Garlic Broccoli and Roasted Butternut

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

Seared White Fish with Lemon-Garlic Broccoli and Roasted Butternut

YOUR SOLIN GENERATED RECIPE

Seared White Fish with Lemon-Garlic Broccoli and Roasted Butternut

Pan-seared cod served with tender roasted butternut squash and sautéed broccoli, finished with a bright and zesty squeeze of fresh lemon.

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NUTRITION

465kcal
Protein
46.1g
Fat
20.1g
Carbs
28.4g

SERVINGS

1 serving

INGREDIENTS

8 oz Cod Fillet

1 cup cubed Butternut Squash

1.5 cups Broccoli florets

1.33 tbsp Extra Virgin Olive Oil

1 clove Garlic, minced

1 tbsp Lemon Juice

1/4 tsp Sea Salt

1/4 tsp Black Pepper

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PREPARATION

  • 1

    Preheat your oven to 400°F and line a baking sheet with parchment paper.

  • 2

    Toss the cubed butternut squash with half of the olive oil and a pinch of salt and pepper, then roast for 20-25 minutes until tender and caramelized.

  • 3

    While the squash roasts, heat the remaining olive oil in a large skillet over medium-high heat.

  • 4

    Season the cod fillet with salt and pepper, then sear for 3-4 minutes per side until the fish is opaque and flakes easily with a fork.

  • 5

    Remove the fish from the skillet and set aside; in the same pan, add the broccoli florets and a splash of water.

  • 6

    Cover the skillet for 2-3 minutes to steam the broccoli until bright green and crisp-tender.

  • 7

    Remove the lid, add the minced garlic, and sauté for 1 minute until fragrant.

  • 8

    Stir the lemon juice into the broccoli and serve alongside the seared fish and roasted butternut squash.

Seared White Fish with Lemon-Garlic Broccoli and Roasted Butternut

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

Seared White Fish with Lemon-Garlic Broccoli and Roasted Butternut

YOUR SOLIN GENERATED RECIPE

Seared White Fish with Lemon-Garlic Broccoli and Roasted Butternut

Pan-seared cod served with tender roasted butternut squash and sautéed broccoli, finished with a bright and zesty squeeze of fresh lemon.

NUTRITION

465kcal
Protein
46.1g
Fat
20.1g
Carbs
28.4g

SERVINGS

1 serving

INGREDIENTS

8 oz Cod Fillet

1 cup cubed Butternut Squash

1.5 cups Broccoli florets

1.33 tbsp Extra Virgin Olive Oil

1 clove Garlic, minced

1 tbsp Lemon Juice

1/4 tsp Sea Salt

1/4 tsp Black Pepper

PREPARATION

  • 1

    Preheat your oven to 400°F and line a baking sheet with parchment paper.

  • 2

    Toss the cubed butternut squash with half of the olive oil and a pinch of salt and pepper, then roast for 20-25 minutes until tender and caramelized.

  • 3

    While the squash roasts, heat the remaining olive oil in a large skillet over medium-high heat.

  • 4

    Season the cod fillet with salt and pepper, then sear for 3-4 minutes per side until the fish is opaque and flakes easily with a fork.

  • 5

    Remove the fish from the skillet and set aside; in the same pan, add the broccoli florets and a splash of water.

  • 6

    Cover the skillet for 2-3 minutes to steam the broccoli until bright green and crisp-tender.

  • 7

    Remove the lid, add the minced garlic, and sauté for 1 minute until fragrant.

  • 8

    Stir the lemon juice into the broccoli and serve alongside the seared fish and roasted butternut squash.