Seared White Fish with Roasted Broccoli and Quinoa

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

Seared White Fish with Roasted Broccoli and Quinoa

YOUR SOLIN GENERATED RECIPE

Seared White Fish with Roasted Broccoli and Quinoa

Delight in tender seared cod complemented by nutty quinoa and perfectly roasted broccoli, all brought together by a bright, tangy Greek yogurt dill sauce for a balanced and flavorful dinner.

Try 7 days free, then $12.99 / mo.

NUTRITION

462kcal
Protein
40.8g
Fat
9.7g
Carbs
56.2g

SERVINGS

1 serving

INGREDIENTS

5 oz White Fish Fillet (Cod)

1 cup cooked Quinoa

1 cup roasted Broccoli florets

1/4 cup nonfat Greek Yogurt

1 tsp Olive Oil

1 tbsp Lemon Juice

1 tbsp Fresh Dill

Salt and Pepper to taste

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Preheat oven to 400°F. Toss broccoli florets with a drizzle of olive oil, salt, and pepper, then roast on a baking sheet for 15-20 minutes until tender and slightly crispy.

  • 2

    While the broccoli roasts, cook quinoa according to package directions if not pre-cooked.

  • 3

    Season the white fish fillet with salt and pepper. Heat a non-stick skillet over medium-high heat and add a tiny splash of olive oil. Sear the fish for about 3-4 minutes per side until it is opaque and flakes easily.

  • 4

    In a small bowl, mix the nonfat Greek yogurt, lemon juice, and finely chopped fresh dill. Adjust seasoning with salt and pepper for a bright, tangy sauce.

  • 5

    Assemble the plate by layering quinoa, top with roasted broccoli, and place the seared fish on top. Drizzle the yogurt dill sauce over the fish and serve immediately.

Seared White Fish with Roasted Broccoli and Quinoa

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

Seared White Fish with Roasted Broccoli and Quinoa

YOUR SOLIN GENERATED RECIPE

Seared White Fish with Roasted Broccoli and Quinoa

Delight in tender seared cod complemented by nutty quinoa and perfectly roasted broccoli, all brought together by a bright, tangy Greek yogurt dill sauce for a balanced and flavorful dinner.

NUTRITION

462kcal
Protein
40.8g
Fat
9.7g
Carbs
56.2g

SERVINGS

1 serving

INGREDIENTS

5 oz White Fish Fillet (Cod)

1 cup cooked Quinoa

1 cup roasted Broccoli florets

1/4 cup nonfat Greek Yogurt

1 tsp Olive Oil

1 tbsp Lemon Juice

1 tbsp Fresh Dill

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat oven to 400°F. Toss broccoli florets with a drizzle of olive oil, salt, and pepper, then roast on a baking sheet for 15-20 minutes until tender and slightly crispy.

  • 2

    While the broccoli roasts, cook quinoa according to package directions if not pre-cooked.

  • 3

    Season the white fish fillet with salt and pepper. Heat a non-stick skillet over medium-high heat and add a tiny splash of olive oil. Sear the fish for about 3-4 minutes per side until it is opaque and flakes easily.

  • 4

    In a small bowl, mix the nonfat Greek yogurt, lemon juice, and finely chopped fresh dill. Adjust seasoning with salt and pepper for a bright, tangy sauce.

  • 5

    Assemble the plate by layering quinoa, top with roasted broccoli, and place the seared fish on top. Drizzle the yogurt dill sauce over the fish and serve immediately.