YOUR SOLIN GENERATED RECIPE
Pan-Seared Cod with Steamed Broccoli and Quinoa
Savor the delicate flavors of pan-seared cod paired with vibrant steamed broccoli and a light bed of fluffy quinoa. Finished with a drizzle of olive oil and a squeeze of lemon for brightness, this dish is a harmonious balance of lean protein, fiber-rich vegetables, and nutrient-packed grains.
INGREDIENTS
6 oz Cod Fillet
1 cup Broccoli
1/2 cup cooked Quinoa
1 tsp Extra Virgin Olive Oil
1 slice Lemon
Salt and Pepper to taste
PREPARATION
Rinse the cod fillet and pat dry with a paper towel. Season both sides lightly with salt and pepper.
Heat a non-stick skillet over medium-high heat and add the teaspoon of extra virgin olive oil.
Place the cod fillet in the hot skillet and sear for about 3-4 minutes on each side until the fish is opaque and flakes easily with a fork.
Meanwhile, steam the broccoli florets until tender, about 4-5 minutes.
Heat the cooked quinoa in a small saucepan or microwave until warmed through.
Plate the quinoa as a base, top with the steamed broccoli, and place the pan-seared cod on top. Squeeze a slice of lemon over the fish for a burst of freshness.
Serve immediately and enjoy your balanced, nutrient-packed dinner.