Herb-Baked Cod with Steamed Broccoli and Quinoa

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

Herb-Baked Cod with Steamed Broccoli and Quinoa

YOUR SOLIN GENERATED RECIPE

Herb-Baked Cod with Steamed Broccoli and Quinoa

Enjoy a light, flavorful plate featuring tender herb-baked cod paired with delicately steamed broccoli and a pop of nutty, subtle quinoa. A bright drizzle of olive oil infused with fresh lemon and herbs elevates this pescatarian, gluten-free dish into a satisfying dinner experience.

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NUTRITION

345kcal
Protein
16.3g
Fat
28.1g
Carbs
9.2g

SERVINGS

1 serving

INGREDIENTS

2.5 ounces Cod Fillet

0.5 cup Steamed Broccoli

0.125 cup Cooked Quinoa

2 tablespoons Olive Oil

1 tablespoon Fresh Lemon Juice

1 teaspoon Mixed Dried Herbs

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C). Line a baking dish with parchment paper.

  • 2

    Place the cod fillet in the prepared dish. Drizzle with 1 tablespoon of olive oil and 1 tablespoon of fresh lemon juice.

  • 3

    Sprinkle the cod with the mixed dried herbs, salt, and pepper. Gently rub the seasonings into the fish.

  • 4

    Bake the cod in the preheated oven for 10-12 minutes, or until the fish is opaque and flakes easily with a fork.

  • 5

    While the cod is baking, steam the broccoli until tender, about 4-5 minutes, taking care not to overcook.

  • 6

    In a small saucepan, prepare the quinoa if not pre-cooked. If using pre-cooked quinoa, measure out 0.125 cup.

  • 7

    Once baked, plate the cod fillet alongside the steamed broccoli and quinoa. Drizzle the remaining 1 tablespoon of olive oil over the dish for extra richness.

  • 8

    Serve immediately and enjoy a light, balanced dinner.

Herb-Baked Cod with Steamed Broccoli and Quinoa

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

Herb-Baked Cod with Steamed Broccoli and Quinoa

YOUR SOLIN GENERATED RECIPE

Herb-Baked Cod with Steamed Broccoli and Quinoa

Enjoy a light, flavorful plate featuring tender herb-baked cod paired with delicately steamed broccoli and a pop of nutty, subtle quinoa. A bright drizzle of olive oil infused with fresh lemon and herbs elevates this pescatarian, gluten-free dish into a satisfying dinner experience.

NUTRITION

345kcal
Protein
16.3g
Fat
28.1g
Carbs
9.2g

SERVINGS

1 serving

INGREDIENTS

2.5 ounces Cod Fillet

0.5 cup Steamed Broccoli

0.125 cup Cooked Quinoa

2 tablespoons Olive Oil

1 tablespoon Fresh Lemon Juice

1 teaspoon Mixed Dried Herbs

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C). Line a baking dish with parchment paper.

  • 2

    Place the cod fillet in the prepared dish. Drizzle with 1 tablespoon of olive oil and 1 tablespoon of fresh lemon juice.

  • 3

    Sprinkle the cod with the mixed dried herbs, salt, and pepper. Gently rub the seasonings into the fish.

  • 4

    Bake the cod in the preheated oven for 10-12 minutes, or until the fish is opaque and flakes easily with a fork.

  • 5

    While the cod is baking, steam the broccoli until tender, about 4-5 minutes, taking care not to overcook.

  • 6

    In a small saucepan, prepare the quinoa if not pre-cooked. If using pre-cooked quinoa, measure out 0.125 cup.

  • 7

    Once baked, plate the cod fillet alongside the steamed broccoli and quinoa. Drizzle the remaining 1 tablespoon of olive oil over the dish for extra richness.

  • 8

    Serve immediately and enjoy a light, balanced dinner.