Name: Pan-Seared White Fish with Lemon-Herb Sauce
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 8 oz Cod fillet; 1 tbsp Extra virgin olive oil; 0.5 tbsp Ghee; 1 tbsp Lemon juice; 1 tsp Lemon zest; 1 tbsp Fresh parsley; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 1 cup Asparagus spears; 0.5 cup Cooked quinoa

Pan-Seared White Fish with Lemon-Herb Sauce

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

YOUR SOLIN GENERATED RECIPE

Pan-Seared White Fish with Lemon-Herb Sauce

Pan-seared cod fillets drizzled with a zesty lemon-ghee sauce and served alongside crisp-tender asparagus and fluffy quinoa.

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NUTRITION

Protein

49.1g

Fat

24.2g

Carbs

27g

SERVINGS

1 serving

INGREDIENTS

8 oz Cod fillet

1 tbsp Extra virgin olive oil

0.5 tbsp Ghee

1 tbsp Lemon juice

1 tsp Lemon zest

1 tbsp Fresh parsley

0.25 tsp Sea salt

0.25 tsp Black pepper

1 cup Asparagus spears

0.5 cup Cooked quinoa

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PREPARATION

1
Pat the cod fillets dry with paper towels and season both sides with sea salt and black pepper.
2
Heat the olive oil in a large stainless steel or cast iron skillet over medium-high heat until shimmering.
3
Place the fish in the skillet and sear for 3-4 minutes until a golden-brown crust forms, then flip carefully.
4
While fish finishes cooking, steam the asparagus spears for 3 minutes until vibrant and crisp-tender.
5
Remove fish from the pan; lower heat to medium and melt the ghee, whisking in lemon juice, zest, and parsley.
6
Serve the pan-seared fish over the fluffy quinoa with asparagus on the side, drizzling the warm lemon-herb sauce over the top.