Herb-Roasted Cod with Quinoa and Steamed Broccoli

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

Herb-Roasted Cod with Quinoa and Steamed Broccoli

YOUR SOLIN GENERATED RECIPE

Herb-Roasted Cod with Quinoa and Steamed Broccoli

Enjoy a light yet satisfying pescatarian meal featuring tender herb-roasted cod paired with nutty quinoa and perfectly steamed broccoli. This dish celebrates fresh flavors with a touch of olive oil and herbs, offering a delightful balance of textures and a vibrant presentation that’s as nutritious as it is delicious.

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NUTRITION

345kcal
Protein
26.8g
Fat
8.3g
Carbs
41.3g

SERVINGS

1 serving

INGREDIENTS

3 oz Cod Fillet

0.75 cup Cooked Quinoa

1 cup Steamed Broccoli

1 tsp Olive Oil

1 tsp Mixed Herbs

1 tbsp Lemon Juice

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C).

  • 2

    Place the cod fillet on a baking tray lined with parchment paper. Season with salt, pepper, and mixed herbs, and drizzle a little lemon juice over the top.

  • 3

    Roast the cod in the oven for about 12-15 minutes, or until the fish flakes easily with a fork.

  • 4

    While the cod is roasting, prepare the quinoa by heating it if needed and fluffing with a fork.

  • 5

    Steam the broccoli until it is tender yet still vibrant and crisp, about 5-7 minutes.

  • 6

    Just before serving, drizzle the steamed broccoli with olive oil and a squeeze of lemon juice.

  • 7

    Plate the roasted cod alongside the quinoa and broccoli, and enjoy your balanced, protein-packed meal.

Herb-Roasted Cod with Quinoa and Steamed Broccoli

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

Herb-Roasted Cod with Quinoa and Steamed Broccoli

YOUR SOLIN GENERATED RECIPE

Herb-Roasted Cod with Quinoa and Steamed Broccoli

Enjoy a light yet satisfying pescatarian meal featuring tender herb-roasted cod paired with nutty quinoa and perfectly steamed broccoli. This dish celebrates fresh flavors with a touch of olive oil and herbs, offering a delightful balance of textures and a vibrant presentation that’s as nutritious as it is delicious.

NUTRITION

345kcal
Protein
26.8g
Fat
8.3g
Carbs
41.3g

SERVINGS

1 serving

INGREDIENTS

3 oz Cod Fillet

0.75 cup Cooked Quinoa

1 cup Steamed Broccoli

1 tsp Olive Oil

1 tsp Mixed Herbs

1 tbsp Lemon Juice

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C).

  • 2

    Place the cod fillet on a baking tray lined with parchment paper. Season with salt, pepper, and mixed herbs, and drizzle a little lemon juice over the top.

  • 3

    Roast the cod in the oven for about 12-15 minutes, or until the fish flakes easily with a fork.

  • 4

    While the cod is roasting, prepare the quinoa by heating it if needed and fluffing with a fork.

  • 5

    Steam the broccoli until it is tender yet still vibrant and crisp, about 5-7 minutes.

  • 6

    Just before serving, drizzle the steamed broccoli with olive oil and a squeeze of lemon juice.

  • 7

    Plate the roasted cod alongside the quinoa and broccoli, and enjoy your balanced, protein-packed meal.