Name: Herb-Baked Colin with Roasted Carrots and Cauliflower
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 8.1 oz Colin (Hake) Fillet; 1.2 cups sliced Carrots; 1.5 cups Cauliflower florets; 1.5 tbsp Extra Virgin Olive Oil; 1 tbsp Fresh Lemon Juice; 1 tsp Dried Thyme and Parsley; Pinch of Sea Salt and Black Pepper

Herb-Baked Colin with Roasted Carrots and Cauliflower

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

YOUR SOLIN GENERATED RECIPE

Herb-Baked Colin with Roasted Carrots and Cauliflower

Herb-rubbed hake fillets baked until flaky, served with a medley of oven-roasted carrots and cauliflower for a tender, caramelized finish.

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NUTRITION

Protein

46.5g

Fat

24.1g

Carbs

23g

SERVINGS

1 serving

INGREDIENTS

8.1 oz Colin (Hake) Fillet

1.2 cups sliced Carrots

1.5 cups Cauliflower florets

1.5 tbsp Extra Virgin Olive Oil

1 tbsp Fresh Lemon Juice

1 tsp Dried Thyme and Parsley

Pinch of Sea Salt and Black Pepper

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PREPARATION

1
Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.
2
Toss the sliced carrots and cauliflower florets in a bowl with 1 tablespoon of olive oil, salt, and pepper until evenly coated.
3
Spread the vegetables in a single layer on the baking sheet and roast for 15 minutes.
4
While the vegetables roast, pat the Colin fillets dry and rub with the remaining half tablespoon of olive oil, lemon juice, dried thyme, and parsley.
5
Move the vegetables to the sides of the tray and place the seasoned fish fillets in the center.
6
Return the tray to the oven and bake for an additional 12-15 minutes until the fish is opaque and flakes easily with a fork.
7
Serve the herb-crusted fish alongside the roasted vegetables while hot.