YOUR SOLIN GENERATED RECIPE
Fresh White Fish with Zesty Citrus Marinade and Vibrant Vegetable Medley
Savor a delightful dish featuring tender white fish marinated in a bright citrus blend, accompanied by a colorful medley of crisp vegetables and a light bed of quinoa. This vibrant plate offers a perfect harmony of tangy, fresh flavors and nourishing ingredients to awaken your taste buds.
INGREDIENTS
6 oz Cod Fillet
1 tbsp Lemon Juice
1 tbsp Orange Juice
1 Garlic Clove
2 tsp Extra Virgin Olive Oil
1/2 cup Red Bell Pepper (chopped)
1/2 cup Zucchini (sliced)
1/2 cup Cherry Tomatoes
1/2 cup Cooked Quinoa
PREPARATION
Rinse the cod fillet and pat dry with paper towels.
In a small bowl, mix the lemon juice, orange juice, minced garlic, and olive oil to create the zesty citrus marinade.
Place the cod in a shallow dish and pour the marinade over it. Allow it to marinate in the refrigerator for 15-20 minutes.
While the fish marinates, prepare the vegetable medley by chopping the red bell pepper, slicing the zucchini, and halving the cherry tomatoes.
Heat a non-stick skillet over medium heat and lightly sauté the vegetables for 3-4 minutes until they are just tender but still vibrant.
For the fish, either pan-sear in a non-stick skillet over medium heat for about 3-4 minutes per side or bake in a preheated oven at 400°F for 10-12 minutes until the fish is opaque and flakes easily.
Serve the cooked white fish atop a bed of 1/2 cup cooked quinoa and surround with the sautéed vegetable medley.
Drizzle with any remaining marinade for an extra burst of citrus flavor and enjoy your nutritious, balanced meal.