YOUR SOLIN GENERATED RECIPE
Lemon-Garlic Pan-Seared Cod with Roasted Broccoli and Quinoa
Savor the bright, tangy zest of lemon and garlic infused into a perfectly pan-seared cod fillet, served alongside roasted broccoli and a light bed of fluffy quinoa. This dish balances clean flavors with a nourishing mix of protein, vibrant greens, and whole grains, making it ideal for a healthy meal any time of day.
INGREDIENTS
6 oz Cod Fillet
1 cup Broccoli
2 tsp Extra Virgin Olive Oil
1/2 cup Cooked Quinoa
1 tbsp Lemon Juice
2 cloves Garlic
Salt and Pepper
PREPARATION
Rinse the cod fillet and pat dry with a paper towel. Season lightly with salt and pepper on both sides.
Preheat a non-stick skillet over medium-high heat. Add one teaspoon of extra virgin olive oil.
Add the cod fillet to the skillet and cook for about 3-4 minutes on each side, or until the fish is opaque and flakes easily.
Meanwhile, preheat the oven to 425°F. Toss the broccoli florets with the remaining teaspoon of olive oil, salt, and pepper. Spread on a baking sheet.
Roast the broccoli in the preheated oven for about 12-15 minutes, turning halfway through to ensure even roasting.
While the fish and broccoli are cooking, combine lemon juice and minced garlic in a small bowl to make a zesty sauce.
Once the cod is cooked through, drizzle half of the lemon-garlic sauce over it, letting the flavors meld.
To serve, place the cooked quinoa on the plate, top with the pan-seared cod, and arrange the roasted broccoli on the side. Drizzle any remaining lemon-garlic sauce over the dish.
Optional: Garnish with additional lemon wedges if desired, and enjoy this balanced, nutrient-packed meal.