YOUR SOLIN GENERATED RECIPE
Seared Cod with Steamed Broccoli, Cauliflower Mash, and Quinoa
Enjoy a light yet satisfying dinner featuring succulent seared cod paired with vibrant steamed broccoli and a creamy cauliflower mash, served alongside a nutty quinoa pilaf. This meal offers a well-balanced mix of lean protein, fresh vegetables, and whole grains, all perfectly seasoned with a hint of garlic, lemon, and olive oil for an appetizing and flavorful plate.
INGREDIENTS
7 oz Cod Fillet
1 cup Broccoli
1 cup Cauliflower
0.75 cup cooked Quinoa
2 tsp Olive Oil
1 clove Garlic
1 tbsp Lemon Juice
Salt and Pepper to taste
PREPARATION
Begin by preparing the quinoa: rinse 0.75 cup quinoa under cold water, then cook according to package instructions until fluffy; set aside.
For the cauliflower mash, steam the cauliflower florets until tender, approximately 8-10 minutes. Transfer to a bowl and mash lightly with a fork. Season with a pinch of salt, pepper, and a few drops of lemon juice.
While the cauliflower is steaming, heat 1 teaspoon olive oil in a skillet over medium-high heat. Pat the cod fillet dry, season with salt, pepper, and a little minced garlic. Sear the cod for about 3-4 minutes per side until the fish is opaque and flakes easily.
Meanwhile, steam the broccoli in a steamer basket over simmering water for about 5-6 minutes until bright green and tender-crisp.
Plate the dish by placing a bed of quinoa on one side, adding a generous scoop of cauliflower mash, arranging the steamed broccoli, and topping with the seared cod. Drizzle the remaining olive oil and lemon juice over the cod for extra flavor.
Serve immediately while warm and enjoy your balanced, low-calorie dinner.