Herb-Roasted Cod with Steamed Broccoli and Quinoa

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

Herb-Roasted Cod with Steamed Broccoli and Quinoa

YOUR SOLIN GENERATED RECIPE

Herb-Roasted Cod with Steamed Broccoli and Quinoa

Savor the delicate flavors of herb-roasted cod paired with tender steamed broccoli and light, fluffy quinoa. This pescatarian dish is elevated with a drizzle of lemon-herb olive oil, offering a refreshing and balanced meal that is both satisfying and nutritious.

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NUTRITION

252kcal
Protein
19.1g
Fat
7.8g
Carbs
28.6g

SERVINGS

1 serving

INGREDIENTS

2.5 ounces Cod Fillet (≈71g)

0.6 cup Cooked Quinoa (≈111g)

0.5 cup Steamed Broccoli (≈78g)

1 teaspoon Olive Oil

1 teaspoon Lemon Juice

1 tablespoon Fresh Parsley

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

  • 2

    Place the cod fillet on the baking sheet. Drizzle with olive oil and lemon juice, then sprinkle with freshly chopped parsley and your preferred herbs (such as a pinch of salt, pepper, and a sprinkle of dill or thyme).

  • 3

    Roast the cod in the preheated oven for about 10-12 minutes, or until it is opaque and flakes easily with a fork.

  • 4

    While the cod is roasting, steam the broccoli until it is tender but retains a bright green color, about 4-5 minutes.

  • 5

    Warm the cooked quinoa if needed, or prepare a fresh batch following package instructions ahead of time.

  • 6

    Plate the herb-roasted cod alongside the steamed broccoli and quinoa. Optionally, garnish with a little extra parsley and a squeeze of lemon for added brightness before serving.

Herb-Roasted Cod with Steamed Broccoli and Quinoa

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

Herb-Roasted Cod with Steamed Broccoli and Quinoa

YOUR SOLIN GENERATED RECIPE

Herb-Roasted Cod with Steamed Broccoli and Quinoa

Savor the delicate flavors of herb-roasted cod paired with tender steamed broccoli and light, fluffy quinoa. This pescatarian dish is elevated with a drizzle of lemon-herb olive oil, offering a refreshing and balanced meal that is both satisfying and nutritious.

NUTRITION

252kcal
Protein
19.1g
Fat
7.8g
Carbs
28.6g

SERVINGS

1 serving

INGREDIENTS

2.5 ounces Cod Fillet (≈71g)

0.6 cup Cooked Quinoa (≈111g)

0.5 cup Steamed Broccoli (≈78g)

1 teaspoon Olive Oil

1 teaspoon Lemon Juice

1 tablespoon Fresh Parsley

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

  • 2

    Place the cod fillet on the baking sheet. Drizzle with olive oil and lemon juice, then sprinkle with freshly chopped parsley and your preferred herbs (such as a pinch of salt, pepper, and a sprinkle of dill or thyme).

  • 3

    Roast the cod in the preheated oven for about 10-12 minutes, or until it is opaque and flakes easily with a fork.

  • 4

    While the cod is roasting, steam the broccoli until it is tender but retains a bright green color, about 4-5 minutes.

  • 5

    Warm the cooked quinoa if needed, or prepare a fresh batch following package instructions ahead of time.

  • 6

    Plate the herb-roasted cod alongside the steamed broccoli and quinoa. Optionally, garnish with a little extra parsley and a squeeze of lemon for added brightness before serving.