YOUR SOLIN GENERATED RECIPE
Seared Cod with Steamed Broccoli, Quinoa, and Fresh Garden Salad
Enjoy a light and vibrant dinner featuring seared cod perfectly seasoned and pan-fried in olive oil, accompanied by tender steamed broccoli and fluffy quinoa. A side fresh garden salad with mixed greens and cherry tomatoes adds a bright burst of acidity, making every bite harmonious and fulfilling.
INGREDIENTS
7 ounces Cod Fillet (approx. 200g)
1 cup Broccoli (approx. 156g)
1 cup cooked Quinoa (approx. 185g)
1 tablespoon Olive Oil
1 cup Mixed Salad Greens (approx. 30g)
1/2 cup Cherry Tomatoes (approx. 75g)
PREPARATION
Pat the cod fillet dry with a paper towel and season lightly with salt and pepper.
Heat olive oil in a non-stick skillet over medium-high heat.
Once the oil is shimmering, add the cod fillet skin-side down and sear for about 3-4 minutes. Carefully flip and cook for another 3-4 minutes until the cod is opaque and flakes easily with a fork.
While the fish is cooking, steam the broccoli in a steaming basket over simmering water for about 5 minutes or until tender but still vibrant.
Prepare quinoa according to package instructions, typically rinsing the quinoa then simmering in water for 15 minutes until the grains are fluffy.
In a small bowl, toss the mixed salad greens with cherry tomatoes. Drizzle with a squeeze of fresh lemon juice, a tiny drop more olive oil if desired, and season with a pinch of salt.
Plate the seared cod alongside a serving of steamed broccoli and quinoa, with the fresh salad arranged on the side.
Serve immediately and enjoy a balanced dinner of lean protein, wholesome grains, and crisp vegetables.