Name: Pan-Seared Hake with Lemon-Herb Sauce
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 8 oz Hake fillet; 1 tbsp Extra virgin olive oil; 0.5 cup Quinoa, cooked; 1 cup Asparagus spears; 0.5 tbsp Ghee; 1 tbsp Lemon juice; 1 tbsp Fresh parsley; 1 whole Garlic clove; 0.25 tsp Sea salt; 0.25 tsp Black pepper

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

YOUR SOLIN GENERATED RECIPE

Pan-Seared Hake with Lemon-Herb Sauce

Pan-seared hake fillets drizzled with a zesty lemon-herb ghee sauce, served with nutty quinoa and tender roasted asparagus.

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NUTRITION

Protein

50.2g

Fat

25.5g

Carbs

28.6g

SERVINGS

1 serving

INGREDIENTS

8 oz Hake fillet

1 tbsp Extra virgin olive oil

0.5 cup Quinoa, cooked

1 cup Asparagus spears

0.5 tbsp Ghee

1 tbsp Lemon juice

1 tbsp Fresh parsley

1 whole Garlic clove

0.25 tsp Sea salt

0.25 tsp Black pepper

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PREPARATION

1
Pat the hake fillets dry with a paper towel and season both sides with sea salt and black pepper.
2
Heat olive oil in a large skillet over medium-high heat until shimmering.
3
Place hake in the skillet and sear for 3-4 minutes per side until the exterior is golden and the fish flakes easily.
4
Remove fish from the pan and set aside; lower heat to medium and add ghee and minced garlic, sautéing until fragrant.
5
Stir in lemon juice and chopped parsley to create a light sauce, then pour over the hake.
6
Serve the fish immediately with the warm cooked quinoa and roasted asparagus.