Seared White Fish with Roasted Broccoli and Sweet Potato

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

Seared White Fish with Roasted Broccoli and Sweet Potato

YOUR SOLIN GENERATED RECIPE

Seared White Fish with Roasted Broccoli and Sweet Potato

Pan-seared cod served with oven-roasted broccoli and tender sweet potato cubes, finished with a squeeze of fresh lemon for a bright, zesty finish.

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NUTRITION

362kcal
Protein
17.5g
Fat
21.9g
Carbs
28.1g

SERVINGS

1 serving

INGREDIENTS

2.5 oz Cod Fillet

100g Sweet Potato, cubed

1 cup Broccoli florets

1.5 tbsp Extra Virgin Olive Oil

1 tbsp Fresh Lemon Juice

1/4 tsp Garlic Powder

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

  • 2

    Peel the sweet potato and cut into small 1/2-inch cubes for even roasting.

  • 3

    Toss the sweet potato cubes and broccoli florets with one tablespoon of olive oil, garlic powder, salt, and pepper on the prepared baking sheet.

  • 4

    Roast the vegetables for 20-25 minutes until the sweet potatoes are tender and the broccoli edges are slightly charred.

  • 5

    While the vegetables roast, pat the cod fillet dry with a paper towel and season both sides with a pinch of salt and pepper.

  • 6

    Heat the remaining half tablespoon of olive oil in a non-stick skillet over medium-high heat.

  • 7

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

  • 8

    Serve the seared fish alongside the roasted vegetables and drizzle everything with the fresh lemon juice.

Seared White Fish with Roasted Broccoli and Sweet Potato

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

Seared White Fish with Roasted Broccoli and Sweet Potato

YOUR SOLIN GENERATED RECIPE

Seared White Fish with Roasted Broccoli and Sweet Potato

Pan-seared cod served with oven-roasted broccoli and tender sweet potato cubes, finished with a squeeze of fresh lemon for a bright, zesty finish.

NUTRITION

362kcal
Protein
17.5g
Fat
21.9g
Carbs
28.1g

SERVINGS

1 serving

INGREDIENTS

2.5 oz Cod Fillet

100g Sweet Potato, cubed

1 cup Broccoli florets

1.5 tbsp Extra Virgin Olive Oil

1 tbsp Fresh Lemon Juice

1/4 tsp Garlic Powder

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

  • 2

    Peel the sweet potato and cut into small 1/2-inch cubes for even roasting.

  • 3

    Toss the sweet potato cubes and broccoli florets with one tablespoon of olive oil, garlic powder, salt, and pepper on the prepared baking sheet.

  • 4

    Roast the vegetables for 20-25 minutes until the sweet potatoes are tender and the broccoli edges are slightly charred.

  • 5

    While the vegetables roast, pat the cod fillet dry with a paper towel and season both sides with a pinch of salt and pepper.

  • 6

    Heat the remaining half tablespoon of olive oil in a non-stick skillet over medium-high heat.

  • 7

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

  • 8

    Serve the seared fish alongside the roasted vegetables and drizzle everything with the fresh lemon juice.