YOUR SOLIN GENERATED RECIPE
Flaky Lemon-Herb Baked Tilapia with Roasted Broccoli and Quinoa
Savor a light yet satisfying meal featuring flaky baked tilapia infused with bright lemon and fresh dill paired with tender roasted broccoli and a side of fluffy quinoa. This dish emanates a perfect balance of zesty, herbaceous flavors accented by a subtle garlic note, making it an ideal meal for a wholesome dinner that energizes without weighing you down.
INGREDIENTS
6 oz Tilapia Fillet
2 Tbsp Fresh Lemon Juice
1 tsp Olive Oil (for tilapia)
1 Garlic Clove, minced
1 Tbsp Fresh Dill, chopped
0.25 tsp Salt
0.25 tsp Black Pepper
2 cups Chopped Broccoli
1 tsp Olive Oil (for vegetables)
1/3 cup Cooked Quinoa
PREPARATION
Preheat your oven to 400°F.
Place the tilapia fillet on a lightly greased baking sheet. Drizzle 1 tsp olive oil over the fish.
In a small bowl, combine the fresh lemon juice, minced garlic, chopped dill, salt, and black pepper.
Spoon the lemon-herb mixture evenly over the tilapia, ensuring the fillet is well coated.
Bake the tilapia in the preheated oven for about 12-15 minutes or until the fish easily flakes with a fork.
While the tilapia is baking, toss the chopped broccoli with 1 tsp olive oil, a pinch of salt, and pepper, then spread it on a separate baking sheet.
Roast the broccoli in the oven for about 15 minutes until tender and slightly crispy on the edges.
Warm the cooked quinoa if necessary, or serve at room temperature alongside the tilapia and broccoli.
Plate the flaky lemon-herb tilapia with a generous serving of roasted broccoli and a side of quinoa, and enjoy your wholesome meal.