Baked Cod with Roasted Broccoli and Quinoa

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

Baked Cod with Roasted Broccoli and Quinoa

YOUR SOLIN GENERATED RECIPE

Baked Cod with Roasted Broccoli and Quinoa

Savor this light yet satisfying dish featuring a tender baked cod fillet paired with perfectly roasted broccoli and a serving of fluffy quinoa. The harmonious blend of subtle sea flavor and nutty quinoa, enriched by a drizzle of olive oil, creates a balanced meal that is both nutritionally sound and delicious.

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NUTRITION

428kcal
Protein
45.4g
Fat
9.4g
Carbs
41.3g

SERVINGS

1 serving

INGREDIENTS

7 oz Cod Fillet (approx. 198g)

1 cup Roasted Broccoli (approx. 150g)

3/4 cup Cooked Quinoa (approx. 140g)

1 tsp Olive Oil

Salt and Pepper to taste

1 tbsp Lemon Juice

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C).

  • 2

    Place the cod fillet on a parchment-lined baking sheet. Drizzle with lemon juice, and season with salt and pepper.

  • 3

    In a bowl, toss the broccoli florets with olive oil, salt, and pepper until evenly coated.

  • 4

    Spread the broccoli on another baking tray and place both trays in the oven.

  • 5

    Bake the cod for approximately 12-15 minutes until it flakes easily with a fork. Roast the broccoli for 15-18 minutes until tender and slightly charred.

  • 6

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

  • 7

    Plate the cod, quinoa, and roasted broccoli together. Squeeze a little more lemon juice over the top if desired, and serve warm.

Baked Cod with Roasted Broccoli and Quinoa

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

Baked Cod with Roasted Broccoli and Quinoa

YOUR SOLIN GENERATED RECIPE

Baked Cod with Roasted Broccoli and Quinoa

Savor this light yet satisfying dish featuring a tender baked cod fillet paired with perfectly roasted broccoli and a serving of fluffy quinoa. The harmonious blend of subtle sea flavor and nutty quinoa, enriched by a drizzle of olive oil, creates a balanced meal that is both nutritionally sound and delicious.

NUTRITION

428kcal
Protein
45.4g
Fat
9.4g
Carbs
41.3g

SERVINGS

1 serving

INGREDIENTS

7 oz Cod Fillet (approx. 198g)

1 cup Roasted Broccoli (approx. 150g)

3/4 cup Cooked Quinoa (approx. 140g)

1 tsp Olive Oil

Salt and Pepper to taste

1 tbsp Lemon Juice

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C).

  • 2

    Place the cod fillet on a parchment-lined baking sheet. Drizzle with lemon juice, and season with salt and pepper.

  • 3

    In a bowl, toss the broccoli florets with olive oil, salt, and pepper until evenly coated.

  • 4

    Spread the broccoli on another baking tray and place both trays in the oven.

  • 5

    Bake the cod for approximately 12-15 minutes until it flakes easily with a fork. Roast the broccoli for 15-18 minutes until tender and slightly charred.

  • 6

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

  • 7

    Plate the cod, quinoa, and roasted broccoli together. Squeeze a little more lemon juice over the top if desired, and serve warm.