Coconut Curried Fish with Roasted Broccoli and Quinoa

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

Coconut Curried Fish with Roasted Broccoli and Quinoa

YOUR SOLIN GENERATED RECIPE

Coconut Curried Fish with Roasted Broccoli and Quinoa

Enjoy a vibrant dish featuring tender cod fillet simmered in a fragrant coconut curry sauce, served alongside perfectly roasted broccoli and a light bed of quinoa. This meal marries the rich, tropical flavors of coconut and curry with a delicate, flaky fish, making for an enticing and balanced dinner.

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NUTRITION

628kcal
Protein
41.2g
Fat
37.1g
Carbs
36.7g

SERVINGS

1 serving

INGREDIENTS

6 ounces Cod Fillet

1/3 cup Full-Fat Coconut Milk

1 tablespoon Coconut Oil

1 cup Broccoli

1 teaspoon Olive Oil

1/2 cup cooked Quinoa

2 cloves Garlic, minced

1 teaspoon Ginger, grated

1 teaspoon Curry Powder

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 425°F. On a baking sheet, toss broccoli with olive oil, salt, and pepper. Roast for about 15-20 minutes until tender and slightly charred.

  • 2

    Meanwhile, heat coconut oil in a skillet over medium heat. Add the minced garlic and grated ginger, sautéing until fragrant, about 1 minute.

  • 3

    Stir in the curry powder and let the spices bloom for another 30 seconds.

  • 4

    Pour in the full-fat coconut milk and bring to a gentle simmer. Season with a pinch of salt and pepper.

  • 5

    Pat the cod fillet dry and carefully place it into the skillet with the curry sauce. Spoon some sauce over the fish, reduce heat to low, and let it simmer for 6-8 minutes until the fish is opaque and flakes easily.

  • 6

    While the fish simmers, prepare the quinoa if not already done.

  • 7

    Plate a serving of quinoa, top with the coconut curried fish, and add the roasted broccoli on the side. Drizzle any remaining sauce over the top.

  • 8

    Serve immediately and enjoy your flavorful, balanced dinner.

Coconut Curried Fish with Roasted Broccoli and Quinoa

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

Coconut Curried Fish with Roasted Broccoli and Quinoa

YOUR SOLIN GENERATED RECIPE

Coconut Curried Fish with Roasted Broccoli and Quinoa

Enjoy a vibrant dish featuring tender cod fillet simmered in a fragrant coconut curry sauce, served alongside perfectly roasted broccoli and a light bed of quinoa. This meal marries the rich, tropical flavors of coconut and curry with a delicate, flaky fish, making for an enticing and balanced dinner.

NUTRITION

628kcal
Protein
41.2g
Fat
37.1g
Carbs
36.7g

SERVINGS

1 serving

INGREDIENTS

6 ounces Cod Fillet

1/3 cup Full-Fat Coconut Milk

1 tablespoon Coconut Oil

1 cup Broccoli

1 teaspoon Olive Oil

1/2 cup cooked Quinoa

2 cloves Garlic, minced

1 teaspoon Ginger, grated

1 teaspoon Curry Powder

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 425°F. On a baking sheet, toss broccoli with olive oil, salt, and pepper. Roast for about 15-20 minutes until tender and slightly charred.

  • 2

    Meanwhile, heat coconut oil in a skillet over medium heat. Add the minced garlic and grated ginger, sautéing until fragrant, about 1 minute.

  • 3

    Stir in the curry powder and let the spices bloom for another 30 seconds.

  • 4

    Pour in the full-fat coconut milk and bring to a gentle simmer. Season with a pinch of salt and pepper.

  • 5

    Pat the cod fillet dry and carefully place it into the skillet with the curry sauce. Spoon some sauce over the fish, reduce heat to low, and let it simmer for 6-8 minutes until the fish is opaque and flakes easily.

  • 6

    While the fish simmers, prepare the quinoa if not already done.

  • 7

    Plate a serving of quinoa, top with the coconut curried fish, and add the roasted broccoli on the side. Drizzle any remaining sauce over the top.

  • 8

    Serve immediately and enjoy your flavorful, balanced dinner.