YOUR SOLIN GENERATED RECIPE
Seared Cod Fillet with Roasted Broccoli and Quinoa
Savor the delicate flavors of seared cod paired with nutty quinoa and perfectly roasted broccoli. This dish highlights the natural sweetness of the fish while complementing it with tender-crisp vegetables and a light, aromatic olive oil finish, creating a balanced and satisfying meal for a healthy dinner.
INGREDIENTS
200g Cod Fillet (Atlantic, raw)
1/2 cup cooked Quinoa
1 cup roasted Broccoli
1 tbsp Olive Oil
Pinch of Salt
Pinch of Black Pepper
PREPARATION
Preheat your oven to 425°F.
Toss the broccoli florets with olive oil, salt, and black pepper, and spread them on a baking sheet. Roast in the oven for 15-20 minutes until tender and lightly charred.
Meanwhile, cook quinoa according to package instructions if not already prepared.
Season the cod fillet with a pinch of salt and pepper on both sides.
Heat a non-stick skillet over medium-high heat. Once hot, place the cod fillet in the pan and sear for about 3-4 minutes per side, or until the fish is opaque and flakes easily with a fork.
Plate the seared cod alongside a serving of quinoa and top with the roasted broccoli.
Serve immediately and enjoy your balanced, nutrient-packed dinner.