Pan-Seared White Fish with Lemon-Dill Sauce

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

Pan-Seared White Fish with Lemon-Dill Sauce

YOUR SOLIN GENERATED RECIPE

Pan-Seared White Fish with Lemon-Dill Sauce

Flaky white fish fillets pan-seared until golden and drizzled with a bright, velvety lemon-dill sauce over a bed of fluffy quinoa and crisp asparagus.

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NUTRITION

535kcal
Protein
49.6g
Fat
24.8g
Carbs
30.6g

SERVINGS

1 serving

INGREDIENTS

8 oz Cod fillet

1 tbsp Extra virgin olive oil

0.5 cup Cooked quinoa

1 cup Asparagus spears

0.5 tbsp Ghee

1 tbsp Fresh lemon juice

1 tbsp Fresh dill

0.25 tsp Sea salt

0.25 tsp Black pepper

1 clove Garlic

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PREPARATION

  • 1

    Pat the cod fillet dry with paper towels and season both sides evenly with sea salt and black pepper.

  • 2

    Heat the extra virgin olive oil in a large non-stick skillet over medium-high heat until shimmering.

  • 3

    Place the fish in the skillet and sear for 3 to 4 minutes per side until the exterior is golden and the flesh flakes easily with a fork.

  • 4

    While the fish cooks, steam the asparagus spears in a steamer basket over boiling water for 4 to 5 minutes until tender-crisp.

  • 5

    In a small saucepan over low heat, melt the ghee and whisk in the minced garlic, fresh lemon juice, and chopped dill for 1 minute.

  • 6

    Arrange the cooked quinoa and steamed asparagus on a plate, top with the seared fish, and finish by drizzling the warm lemon-dill sauce over the top.

Pan-Seared White Fish with Lemon-Dill Sauce

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

Pan-Seared White Fish with Lemon-Dill Sauce

YOUR SOLIN GENERATED RECIPE

Pan-Seared White Fish with Lemon-Dill Sauce

Flaky white fish fillets pan-seared until golden and drizzled with a bright, velvety lemon-dill sauce over a bed of fluffy quinoa and crisp asparagus.

NUTRITION

535kcal
Protein
49.6g
Fat
24.8g
Carbs
30.6g

SERVINGS

1 serving

INGREDIENTS

8 oz Cod fillet

1 tbsp Extra virgin olive oil

0.5 cup Cooked quinoa

1 cup Asparagus spears

0.5 tbsp Ghee

1 tbsp Fresh lemon juice

1 tbsp Fresh dill

0.25 tsp Sea salt

0.25 tsp Black pepper

1 clove Garlic

PREPARATION

  • 1

    Pat the cod fillet dry with paper towels and season both sides evenly with sea salt and black pepper.

  • 2

    Heat the extra virgin olive oil in a large non-stick skillet over medium-high heat until shimmering.

  • 3

    Place the fish in the skillet and sear for 3 to 4 minutes per side until the exterior is golden and the flesh flakes easily with a fork.

  • 4

    While the fish cooks, steam the asparagus spears in a steamer basket over boiling water for 4 to 5 minutes until tender-crisp.

  • 5

    In a small saucepan over low heat, melt the ghee and whisk in the minced garlic, fresh lemon juice, and chopped dill for 1 minute.

  • 6

    Arrange the cooked quinoa and steamed asparagus on a plate, top with the seared fish, and finish by drizzling the warm lemon-dill sauce over the top.