Pan Seared Snapper with Steamed Greens

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

Pan Seared Snapper with Steamed Greens

YOUR SOLIN GENERATED RECIPE

Pan Seared Snapper with Steamed Greens

Pan-seared snapper fillet served with garlic-steamed bok choy and roasted sweet potato, finished with a squeeze of lemon and perfectly crispy skin.

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NUTRITION

381kcal
Protein
30.5g
Fat
15.7g
Carbs
30.4g

SERVINGS

1 serving

INGREDIENTS

4.5 ounces Snapper Fillet

2 cups chopped Bok Choy

120 grams Sweet Potato, cubed

1 tablespoon Extra Virgin Olive Oil

1 clove Garlic, minced

1 tablespoon Lemon Juice

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PREPARATION

  • 1

    Preheat your oven to 400 degrees Fahrenheit and toss the cubed sweet potatoes with a small drizzle of the olive oil and a pinch of sea salt.

  • 2

    Roast the sweet potatoes for 20 to 25 minutes until tender and slightly caramelized on the edges.

  • 3

    While the potatoes roast, prepare a steamer basket over boiling water and steam the bok choy and minced garlic for 3 to 5 minutes until the greens are vibrant and tender-crisp.

  • 4

    Pat the snapper fillet completely dry with a paper towel and season both sides with salt and pepper.

  • 5

    Heat the remaining olive oil in a non-stick or cast-iron skillet over medium-high heat.

  • 6

    Place the snapper in the pan skin-side down and press gently with a spatula for 30 seconds to ensure even contact.

  • 7

    Sear the fish for 3 to 4 minutes until the skin is golden and crispy, then flip and cook for an additional 1 to 2 minutes until opaque throughout.

  • 8

    Plate the snapper alongside the roasted sweet potatoes and steamed bok choy, finishing the dish with a fresh squeeze of lemon juice.

Pan Seared Snapper with Steamed Greens

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

Pan Seared Snapper with Steamed Greens

YOUR SOLIN GENERATED RECIPE

Pan Seared Snapper with Steamed Greens

Pan-seared snapper fillet served with garlic-steamed bok choy and roasted sweet potato, finished with a squeeze of lemon and perfectly crispy skin.

NUTRITION

381kcal
Protein
30.5g
Fat
15.7g
Carbs
30.4g

SERVINGS

1 serving

INGREDIENTS

4.5 ounces Snapper Fillet

2 cups chopped Bok Choy

120 grams Sweet Potato, cubed

1 tablespoon Extra Virgin Olive Oil

1 clove Garlic, minced

1 tablespoon Lemon Juice

PREPARATION

  • 1

    Preheat your oven to 400 degrees Fahrenheit and toss the cubed sweet potatoes with a small drizzle of the olive oil and a pinch of sea salt.

  • 2

    Roast the sweet potatoes for 20 to 25 minutes until tender and slightly caramelized on the edges.

  • 3

    While the potatoes roast, prepare a steamer basket over boiling water and steam the bok choy and minced garlic for 3 to 5 minutes until the greens are vibrant and tender-crisp.

  • 4

    Pat the snapper fillet completely dry with a paper towel and season both sides with salt and pepper.

  • 5

    Heat the remaining olive oil in a non-stick or cast-iron skillet over medium-high heat.

  • 6

    Place the snapper in the pan skin-side down and press gently with a spatula for 30 seconds to ensure even contact.

  • 7

    Sear the fish for 3 to 4 minutes until the skin is golden and crispy, then flip and cook for an additional 1 to 2 minutes until opaque throughout.

  • 8

    Plate the snapper alongside the roasted sweet potatoes and steamed bok choy, finishing the dish with a fresh squeeze of lemon juice.