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

Enjoy a light yet satisfying dinner featuring perfectly seared white fish accompanied by roasted broccoli and a serving of fluffy quinoa. This dish is enhanced with a zesty lemon drizzle and a hint of garlic and pepper, offering a well-balanced plate that delights the palate with fresh, clean flavors.

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NUTRITION

531kcal
Protein
44.5g
Fat
23.7g
Carbs
36.8g

SERVINGS

1 serving

INGREDIENTS

7 ounces Cod Fillet

1 cup Broccoli

1/2 cup Cooked Quinoa

1.5 tbsp Olive Oil

1/2 Lemon

1/2 tsp Garlic Powder

Salt & Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Toss the broccoli with half of the olive oil, a pinch of salt, and pepper. Spread it on a baking sheet and roast for about 15-20 minutes until tender and slightly crispy.

  • 3

    While the broccoli roasts, rinse the quinoa and cook according to package instructions. Use a 1:2 quinoa-to-water ratio and simmer until the water is absorbed, about 15 minutes.

  • 4

    Season the cod fillet with salt, pepper, and garlic powder. Heat the remaining olive oil in a skillet over medium-high heat.

  • 5

    Sear the cod fillet for about 3-4 minutes per side until golden brown and opaque in the center.

  • 6

    Squeeze fresh lemon juice over the fish and quinoa to brighten the flavors.

  • 7

    Plate the seared fish alongside the roasted broccoli and quinoa, 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

Enjoy a light yet satisfying dinner featuring perfectly seared white fish accompanied by roasted broccoli and a serving of fluffy quinoa. This dish is enhanced with a zesty lemon drizzle and a hint of garlic and pepper, offering a well-balanced plate that delights the palate with fresh, clean flavors.

NUTRITION

531kcal
Protein
44.5g
Fat
23.7g
Carbs
36.8g

SERVINGS

1 serving

INGREDIENTS

7 ounces Cod Fillet

1 cup Broccoli

1/2 cup Cooked Quinoa

1.5 tbsp Olive Oil

1/2 Lemon

1/2 tsp Garlic Powder

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Toss the broccoli with half of the olive oil, a pinch of salt, and pepper. Spread it on a baking sheet and roast for about 15-20 minutes until tender and slightly crispy.

  • 3

    While the broccoli roasts, rinse the quinoa and cook according to package instructions. Use a 1:2 quinoa-to-water ratio and simmer until the water is absorbed, about 15 minutes.

  • 4

    Season the cod fillet with salt, pepper, and garlic powder. Heat the remaining olive oil in a skillet over medium-high heat.

  • 5

    Sear the cod fillet for about 3-4 minutes per side until golden brown and opaque in the center.

  • 6

    Squeeze fresh lemon juice over the fish and quinoa to brighten the flavors.

  • 7

    Plate the seared fish alongside the roasted broccoli and quinoa, and serve immediately.