Seared White Fish with Roasted Zucchini

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

Seared White Fish with Roasted Zucchini

YOUR SOLIN GENERATED RECIPE

Seared White Fish with Roasted Zucchini

Pan-seared cod seasoned with lemon and herbs, served with oven-roasted zucchini rounds for a light dinner with a delicate, buttery finish.

Try 7 days free, then $12.99 / mo.

NUTRITION

195kcal
Protein
34.6g
Fat
4g
Carbs
4.9g

SERVINGS

1 serving

INGREDIENTS

6.5 ounces Atlantic Cod Fillet

1 cup Zucchini, sliced

0.5 teaspoon Extra Virgin Olive Oil

1 tablespoon Fresh Lemon Juice

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

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

  • 2

    Toss the zucchini rounds with half of the olive oil and a pinch of sea salt, then roast for 12 minutes until tender.

  • 3

    Pat the cod fillet dry with a paper towel and season both sides with sea salt, black pepper, and dried oregano.

  • 4

    Heat the remaining olive oil in a non-stick skillet over medium-high heat and sear the fish for 3 to 4 minutes per side until opaque.

  • 5

    Finish the dish with a squeeze of fresh lemon juice and serve immediately while the fish is hot and flaky.

Seared White Fish with Roasted Zucchini

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

Seared White Fish with Roasted Zucchini

YOUR SOLIN GENERATED RECIPE

Seared White Fish with Roasted Zucchini

Pan-seared cod seasoned with lemon and herbs, served with oven-roasted zucchini rounds for a light dinner with a delicate, buttery finish.

NUTRITION

195kcal
Protein
34.6g
Fat
4g
Carbs
4.9g

SERVINGS

1 serving

INGREDIENTS

6.5 ounces Atlantic Cod Fillet

1 cup Zucchini, sliced

0.5 teaspoon Extra Virgin Olive Oil

1 tablespoon Fresh Lemon Juice

PREPARATION

  • 1

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

  • 2

    Toss the zucchini rounds with half of the olive oil and a pinch of sea salt, then roast for 12 minutes until tender.

  • 3

    Pat the cod fillet dry with a paper towel and season both sides with sea salt, black pepper, and dried oregano.

  • 4

    Heat the remaining olive oil in a non-stick skillet over medium-high heat and sear the fish for 3 to 4 minutes per side until opaque.

  • 5

    Finish the dish with a squeeze of fresh lemon juice and serve immediately while the fish is hot and flaky.