YOUR SOLIN GENERATED RECIPE
Pan-Seared Fish Fillet with Herb Rice and Roasted Vegetables
Enjoy a vibrant dinner featuring a tender cod fillet pan-seared to a perfect golden crisp, accompanied by a fragrant herb-infused jasmine rice generously mixed with succulent shrimp. Roasted vegetables add a delightful burst of color and natural sweetness, all brought together with a drizzle of olive oil and a splash of fresh lemon.
INGREDIENTS
7 oz Cod Fillet
4 oz Shrimp, peeled
1 cup Jasmine Rice, cooked
1 cup Mixed Vegetables (zucchini, bell peppers, carrots)
2 tbsp Olive Oil
1/4 cup chopped Fresh Herbs (parsley, basil)
1 Garlic Clove
1 Lemon Wedge
PREPARATION
Pat the cod fillet dry and season with salt and pepper. Preheat a large skillet over medium-high heat with 1 tablespoon of olive oil.
Place the cod fillet in the pan and sear for about 3-4 minutes on each side until golden and cooked through. Remove and set aside.
In the same skillet, add the shrimp and sauté for 2-3 minutes until they just turn pink. Remove them carefully and set aside.
Prepare the jasmine rice as per package instructions. Once cooked, fluff the rice and stir in the chopped fresh herbs and minced garlic for a fragrant herb rice.
Toss the mixed vegetables with the remaining olive oil, salt, and pepper, and roast them in a preheated oven at 425°F for about 15-20 minutes or until tender and slightly charred.
Plate the herb rice as a base, top with the pan-seared cod fillet, and arrange the roasted vegetables around it. Scatter the sautéed shrimp over the rice for an extra burst of protein.
Finish with a squeeze of fresh lemon juice over the fish and serve immediately.