Name: Pan-Seared Red Fish with Roasted Okra
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 8 oz Red fish fillet; 2 cups Okra; 0.5 cup Cooked quinoa; 1 tbsp Avocado oil; 0.5 tsp Smoked paprika; 0.5 tsp Garlic powder; 0.5 tsp Onion powder; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 0.5 whole Lemon

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

YOUR SOLIN GENERATED RECIPE

Pan-Seared Red Fish with Roasted Okra

Pan-seared red fish fillets seasoned with smoky spices served over a bed of crispy roasted okra and fluffy quinoa for a vibrant, nutrient-dense meal.

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NUTRITION

Protein

49.2g

Fat

19.7g

Carbs

38.9g

SERVINGS

1 serving

INGREDIENTS

8 oz Red fish fillet

2 cups Okra

0.5 cup Cooked quinoa

1 tbsp Avocado oil

0.5 tsp Smoked paprika

0.5 tsp Garlic powder

0.5 tsp Onion powder

0.25 tsp Sea salt

0.25 tsp Black pepper

0.5 whole Lemon

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PREPARATION

1
Preheat your oven to 400°F and line a large baking sheet with parchment paper.
2
Trim the stems off the okra and toss them in a bowl with half of the avocado oil, sea salt, and black pepper.
3
Spread the okra on the baking sheet in a single layer and roast for 15-20 minutes until tender and slightly charred.
4
While the okra roasts, pat the red fish fillets dry with a paper towel and season both sides evenly with smoked paprika, garlic powder, and onion powder.
5
Heat the remaining avocado oil in a large cast-iron skillet over medium-high heat until shimmering.
6
Place the fish in the hot skillet and sear for 3-4 minutes per side until the crust is golden-brown and the fish flakes easily with a fork.
7
Serve the seared fish over the roasted okra and warm cooked quinoa, finishing the dish with a fresh squeeze of lemon juice.