Crispy Baked Fish with Roasted Broccoli and Quinoa

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

Crispy Baked Fish with Roasted Broccoli and Quinoa

YOUR SOLIN GENERATED RECIPE

Crispy Baked Fish with Roasted Broccoli and Quinoa

Enjoy a light yet satisfying lunch featuring a perfectly baked cod fillet with a crispy finish, accompanied by tender roasted broccoli and fluffy quinoa. This dish offers a harmonious blend of textures and flavors, with a hint of lemon and garlic elevating the overall freshness and appeal.

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NUTRITION

409kcal
Protein
40.2g
Fat
13.8g
Carbs
34.3g

SERVINGS

1 serving

INGREDIENTS

6 oz Cod Fillet (170g)

1 cup Broccoli, chopped (156g)

1/2 cup Cooked Quinoa (92g)

2 tsp Olive Oil

1 tbsp Lemon Juice

1 tsp Garlic Powder

Salt & Black Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 425°F (220°C).

  • 2

    Place the cod fillet on a parchment-lined baking sheet. Drizzle 1 tsp of olive oil over the fish and season with garlic powder, salt, pepper, and a squeeze of lemon juice.

  • 3

    In a bowl, toss the chopped broccoli with the remaining olive oil, a pinch of salt and pepper.

  • 4

    Arrange the broccoli on the same baking sheet in a single layer around the fish or on a separate tray if needed.

  • 5

    Bake the fish and broccoli for 12-15 minutes, or until the fish is opaque and flakes easily with a fork and the broccoli is tender with slight crisp edges.

  • 6

    While the fish and broccoli are baking, prepare the quinoa according to package instructions if not already cooked.

  • 7

    Plate the fish alongside the quinoa and roasted broccoli. Finish with an additional drizzle of lemon juice over the top if desired, and serve immediately.

Crispy Baked Fish with Roasted Broccoli and Quinoa

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

Crispy Baked Fish with Roasted Broccoli and Quinoa

YOUR SOLIN GENERATED RECIPE

Crispy Baked Fish with Roasted Broccoli and Quinoa

Enjoy a light yet satisfying lunch featuring a perfectly baked cod fillet with a crispy finish, accompanied by tender roasted broccoli and fluffy quinoa. This dish offers a harmonious blend of textures and flavors, with a hint of lemon and garlic elevating the overall freshness and appeal.

NUTRITION

409kcal
Protein
40.2g
Fat
13.8g
Carbs
34.3g

SERVINGS

1 serving

INGREDIENTS

6 oz Cod Fillet (170g)

1 cup Broccoli, chopped (156g)

1/2 cup Cooked Quinoa (92g)

2 tsp Olive Oil

1 tbsp Lemon Juice

1 tsp Garlic Powder

Salt & Black Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 425°F (220°C).

  • 2

    Place the cod fillet on a parchment-lined baking sheet. Drizzle 1 tsp of olive oil over the fish and season with garlic powder, salt, pepper, and a squeeze of lemon juice.

  • 3

    In a bowl, toss the chopped broccoli with the remaining olive oil, a pinch of salt and pepper.

  • 4

    Arrange the broccoli on the same baking sheet in a single layer around the fish or on a separate tray if needed.

  • 5

    Bake the fish and broccoli for 12-15 minutes, or until the fish is opaque and flakes easily with a fork and the broccoli is tender with slight crisp edges.

  • 6

    While the fish and broccoli are baking, prepare the quinoa according to package instructions if not already cooked.

  • 7

    Plate the fish alongside the quinoa and roasted broccoli. Finish with an additional drizzle of lemon juice over the top if desired, and serve immediately.