Pistachio Crusted Cod with Lemon-Garlic Roasted Broccoli and Fluffy Quinoa

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

Pistachio Crusted Cod with Lemon-Garlic Roasted Broccoli and Fluffy Quinoa

YOUR SOLIN GENERATED RECIPE

Pistachio Crusted Cod with Lemon-Garlic Roasted Broccoli and Fluffy Quinoa

This vibrant plate features a tender, oven-baked cod fillet encrusted in crushed pistachios, paired with zesty lemon-garlic roasted broccoli and a serving of light, fluffy quinoa. The combination of textures and flavors creates a beautifully balanced meal that’s as nourishing as it is delicious.

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NUTRITION

493kcal
Protein
40.0g
Fat
21.7g
Carbs
41.3g

SERVINGS

1 serving

INGREDIENTS

5 oz Cod Fillet

1 oz unsalted Pistachio Nuts (crushed)

1 cup Broccoli Florets

1 tsp Olive Oil

1/2 cup Cooked Quinoa

1/2 lemon worth of Lemon Juice

1 Garlic Clove

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PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Place the cod fillet on a lined baking sheet. In a small bowl, mix lemon juice and a minced garlic clove.

  • 3

    Brush the cod evenly with the lemon-garlic mixture, then press the cod into the crushed pistachios to create a crust.

  • 4

    In another bowl, toss the broccoli florets with olive oil, a pinch of salt, pepper, and a little extra minced garlic if desired.

  • 5

    Arrange the broccoli on a separate baking sheet or around the cod if space allows.

  • 6

    Bake the cod and broccoli in the oven for 12-15 minutes until the cod is cooked through and the broccoli is tender and slightly crispy on the edges.

  • 7

    Meanwhile, prepare the quinoa according to package directions to achieve a light and fluffy texture.

  • 8

    Plate the quinoa as a base, top with the pistachio-crusted cod, and serve with the lemon-garlic roasted broccoli. Enjoy your balanced, nutritious meal!

Pistachio Crusted Cod with Lemon-Garlic Roasted Broccoli and Fluffy Quinoa

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

Pistachio Crusted Cod with Lemon-Garlic Roasted Broccoli and Fluffy Quinoa

YOUR SOLIN GENERATED RECIPE

Pistachio Crusted Cod with Lemon-Garlic Roasted Broccoli and Fluffy Quinoa

This vibrant plate features a tender, oven-baked cod fillet encrusted in crushed pistachios, paired with zesty lemon-garlic roasted broccoli and a serving of light, fluffy quinoa. The combination of textures and flavors creates a beautifully balanced meal that’s as nourishing as it is delicious.

NUTRITION

493kcal
Protein
40.0g
Fat
21.7g
Carbs
41.3g

SERVINGS

1 serving

INGREDIENTS

5 oz Cod Fillet

1 oz unsalted Pistachio Nuts (crushed)

1 cup Broccoli Florets

1 tsp Olive Oil

1/2 cup Cooked Quinoa

1/2 lemon worth of Lemon Juice

1 Garlic Clove

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Place the cod fillet on a lined baking sheet. In a small bowl, mix lemon juice and a minced garlic clove.

  • 3

    Brush the cod evenly with the lemon-garlic mixture, then press the cod into the crushed pistachios to create a crust.

  • 4

    In another bowl, toss the broccoli florets with olive oil, a pinch of salt, pepper, and a little extra minced garlic if desired.

  • 5

    Arrange the broccoli on a separate baking sheet or around the cod if space allows.

  • 6

    Bake the cod and broccoli in the oven for 12-15 minutes until the cod is cooked through and the broccoli is tender and slightly crispy on the edges.

  • 7

    Meanwhile, prepare the quinoa according to package directions to achieve a light and fluffy texture.

  • 8

    Plate the quinoa as a base, top with the pistachio-crusted cod, and serve with the lemon-garlic roasted broccoli. Enjoy your balanced, nutritious meal!