Seared Fish Fillet with Herbed Quinoa and Steamed Greens

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

Seared Fish Fillet with Herbed Quinoa and Steamed Greens

YOUR SOLIN GENERATED RECIPE

Seared Fish Fillet with Herbed Quinoa and Steamed Greens

Enjoy a vibrant dinner featuring a perfectly seared fish fillet crowned with a delicate poached egg atop a bed of herbed quinoa and tender steamed greens. A light drizzle of olive oil enhances the natural flavors for an enticing, balanced, and nutrient-packed meal.

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NUTRITION

472kcal
Protein
43g
Fat
24g
Carbs
27.6g

SERVINGS

1 serving

INGREDIENTS

5 oz Cod Fillet

1 Large Egg

0.5 cup Cooked Quinoa

1 cup Steamed Spinach

1 tbsp Olive Oil

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PREPARATION

  • 1

    Season the cod fillet lightly with salt and pepper. Allow it to rest for a few minutes.

  • 2

    Heat a non-stick pan over medium-high heat and add a small drizzle of olive oil. Sear the cod fillet for about 3-4 minutes on each side until cooked through and lightly golden.

  • 3

    While the fish is cooking, prepare the quinoa by mixing it with finely chopped fresh herbs (like parsley or cilantro) and a squeeze of lemon if desired.

  • 4

    Steam the spinach until wilted and tender, which should take about 2-3 minutes.

  • 5

    In a separate small pot, poach the egg in simmering water with a touch of vinegar until the white is set, about 3-4 minutes.

  • 6

    Plate the herbed quinoa as a base, top with the steamed greens, place the seared fish fillet on top, and gently nestle the poached egg beside or atop the fish.

  • 7

    Drizzle the remaining olive oil over the dish and serve immediately.

Seared Fish Fillet with Herbed Quinoa and Steamed Greens

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

Seared Fish Fillet with Herbed Quinoa and Steamed Greens

YOUR SOLIN GENERATED RECIPE

Seared Fish Fillet with Herbed Quinoa and Steamed Greens

Enjoy a vibrant dinner featuring a perfectly seared fish fillet crowned with a delicate poached egg atop a bed of herbed quinoa and tender steamed greens. A light drizzle of olive oil enhances the natural flavors for an enticing, balanced, and nutrient-packed meal.

NUTRITION

472kcal
Protein
43g
Fat
24g
Carbs
27.6g

SERVINGS

1 serving

INGREDIENTS

5 oz Cod Fillet

1 Large Egg

0.5 cup Cooked Quinoa

1 cup Steamed Spinach

1 tbsp Olive Oil

PREPARATION

  • 1

    Season the cod fillet lightly with salt and pepper. Allow it to rest for a few minutes.

  • 2

    Heat a non-stick pan over medium-high heat and add a small drizzle of olive oil. Sear the cod fillet for about 3-4 minutes on each side until cooked through and lightly golden.

  • 3

    While the fish is cooking, prepare the quinoa by mixing it with finely chopped fresh herbs (like parsley or cilantro) and a squeeze of lemon if desired.

  • 4

    Steam the spinach until wilted and tender, which should take about 2-3 minutes.

  • 5

    In a separate small pot, poach the egg in simmering water with a touch of vinegar until the white is set, about 3-4 minutes.

  • 6

    Plate the herbed quinoa as a base, top with the steamed greens, place the seared fish fillet on top, and gently nestle the poached egg beside or atop the fish.

  • 7

    Drizzle the remaining olive oil over the dish and serve immediately.