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; 0.25 cup Dry quinoa; 1 cup Asparagus spears; 0.5 tbsp Extra virgin olive oil; 0.5 tbsp Ghee; 1 tbsp Fresh lemon juice; 1 tbsp Fresh parsley; 1 clove Garlic; 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 served over fluffy quinoa and tender asparagus, finished with a bright, buttery lemon-herb sauce that adds a zesty zing to every bite.

Try 7 days free, then $12.99 / mo.

NUTRITION

Protein

51.0g

Fat

19g

Carbs

38.9g

SERVINGS

1 serving

INGREDIENTS

8 oz Hake fillet

0.25 cup Dry quinoa

1 cup Asparagus spears

0.5 tbsp Extra virgin olive oil

0.5 tbsp Ghee

1 tbsp Fresh lemon juice

1 tbsp Fresh parsley

1 clove Garlic

0.25 tsp Sea salt

0.25 tsp Black pepper

Try 7 days free, then $12.99 / mo.

PREPARATION

1
Rinse the quinoa under cold water, then combine with 0.5 cup water in a small pot; bring to a boil, reduce to low, cover, and simmer for 15 minutes.
2
Pat the hake fillets dry with a paper towel and season both sides evenly with sea salt and black pepper.
3
Heat the extra virgin olive oil in a large non-stick skillet over medium-high heat.
4
Place the hake in the skillet and sear for 3 to 4 minutes per side until the flesh is opaque and flakes easily with a fork.
5
While the fish cooks, steam the asparagus spears for 4 to 5 minutes until they are tender-crisp and vibrant green.
6
In a small saucepan over low heat, melt the ghee and whisk in the minced garlic, fresh lemon juice, and chopped parsley for 1 minute.
7
Fluff the quinoa with a fork and divide it between plates, topping with the steamed asparagus and the seared hake.
8
Drizzle the warm lemon-herb ghee sauce over the fish and serve immediately.