Pan-Seared Cod with Steamed Bok Choy and Jasmine Rice

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

Pan-Seared Cod with Steamed Bok Choy and Jasmine Rice

YOUR SOLIN GENERATED RECIPE

Pan-Seared Cod with Steamed Bok Choy and Jasmine Rice

Pan-seared cod fillets served over fluffy jasmine rice and tender steamed bok choy, finished with a drizzle of silky ginger-garlic aminos.

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NUTRITION

395kcal
Protein
50.2g
Fat
6.6g
Carbs
31g

SERVINGS

1 serving

INGREDIENTS

9 ounces Cod Fillet

0.5 cup cooked Jasmine Rice

2 cups chopped Bok Choy

1 teaspoon Avocado Oil

1 tablespoon Coconut Aminos

1 teaspoon minced Fresh Ginger

1 clove minced Garlic

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PREPARATION

  • 1

    Cook jasmine rice according to package instructions and set aside.

  • 2

    Pat the cod fillets dry with a paper towel and season lightly with salt and pepper.

  • 3

    Heat avocado oil in a non-stick skillet over medium-high heat.

  • 4

    Place cod in the skillet and sear for 3-4 minutes per side until the fish is opaque and flakes easily with a fork.

  • 5

    While the fish cooks, steam the chopped bok choy in a steamer basket over boiling water for 3-5 minutes until tender-crisp.

  • 6

    In a small bowl, whisk together the coconut aminos, minced ginger, and minced garlic.

  • 7

    Arrange the cooked rice and steamed bok choy on a plate, top with the pan-seared cod, and drizzle the ginger-garlic sauce over the fish and vegetables.

Pan-Seared Cod with Steamed Bok Choy and Jasmine Rice

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

Pan-Seared Cod with Steamed Bok Choy and Jasmine Rice

YOUR SOLIN GENERATED RECIPE

Pan-Seared Cod with Steamed Bok Choy and Jasmine Rice

Pan-seared cod fillets served over fluffy jasmine rice and tender steamed bok choy, finished with a drizzle of silky ginger-garlic aminos.

NUTRITION

395kcal
Protein
50.2g
Fat
6.6g
Carbs
31g

SERVINGS

1 serving

INGREDIENTS

9 ounces Cod Fillet

0.5 cup cooked Jasmine Rice

2 cups chopped Bok Choy

1 teaspoon Avocado Oil

1 tablespoon Coconut Aminos

1 teaspoon minced Fresh Ginger

1 clove minced Garlic

PREPARATION

  • 1

    Cook jasmine rice according to package instructions and set aside.

  • 2

    Pat the cod fillets dry with a paper towel and season lightly with salt and pepper.

  • 3

    Heat avocado oil in a non-stick skillet over medium-high heat.

  • 4

    Place cod in the skillet and sear for 3-4 minutes per side until the fish is opaque and flakes easily with a fork.

  • 5

    While the fish cooks, steam the chopped bok choy in a steamer basket over boiling water for 3-5 minutes until tender-crisp.

  • 6

    In a small bowl, whisk together the coconut aminos, minced ginger, and minced garlic.

  • 7

    Arrange the cooked rice and steamed bok choy on a plate, top with the pan-seared cod, and drizzle the ginger-garlic sauce over the fish and vegetables.