Herb-Baked White Fish with Roasted Broccoli and Quinoa

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

Herb-Baked White Fish with Roasted Broccoli and Quinoa

YOUR SOLIN GENERATED RECIPE

Herb-Baked White Fish with Roasted Broccoli and Quinoa

Savor the delicate flavors of herb-baked white fish paired with roasted broccoli and light, fluffy quinoa. A simple yet vibrant dish where aromatic herbs brighten the tender fish, while the broccoli roasts to perfection with a drizzle of olive oil, creating a balanced, delicious meal that's both nourishing and satisfying.

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NUTRITION

514kcal
Protein
42.0g
Fat
21.9g
Carbs
33.1g

SERVINGS

1 serving

INGREDIENTS

6 oz Cod Fillet

1/2 cup Cooked Quinoa

1 cup Broccoli

1 tsp Olive Oil (for fish)

1 tbsp Olive Oil (for broccoli)

1 tbsp Lemon Juice

1 tsp Dried Thyme

1 tsp Dried Parsley

Salt & Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F (205°C).

  • 2

    Rinse the cod fillet and pat dry. Rub it lightly with 1 teaspoon of olive oil, then season with dried thyme, dried parsley, salt, and pepper. Squeeze a little lemon juice over the top.

  • 3

    Place the seasoned fish on a lightly greased baking dish.

  • 4

    In a separate bowl, toss broccoli florets with 1 tablespoon olive oil, salt, and pepper.

  • 5

    Spread the broccoli on a baking sheet lined with parchment paper.

  • 6

    Bake both the fish and broccoli in the preheated oven. The fish should bake for about 12-15 minutes until it flakes easily with a fork, and roast the broccoli for about 15-18 minutes until they are tender and slightly crispy on the edges.

  • 7

    While the fish and broccoli are baking, heat your cooked quinoa gently, either in a microwave or on the stovetop, until warm.

  • 8

    Plate the fish alongside a serving of quinoa, and arrange the roasted broccoli on the side. Drizzle a bit more lemon juice if desired before serving.

Herb-Baked White Fish with Roasted Broccoli and Quinoa

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

Herb-Baked White Fish with Roasted Broccoli and Quinoa

YOUR SOLIN GENERATED RECIPE

Herb-Baked White Fish with Roasted Broccoli and Quinoa

Savor the delicate flavors of herb-baked white fish paired with roasted broccoli and light, fluffy quinoa. A simple yet vibrant dish where aromatic herbs brighten the tender fish, while the broccoli roasts to perfection with a drizzle of olive oil, creating a balanced, delicious meal that's both nourishing and satisfying.

NUTRITION

514kcal
Protein
42.0g
Fat
21.9g
Carbs
33.1g

SERVINGS

1 serving

INGREDIENTS

6 oz Cod Fillet

1/2 cup Cooked Quinoa

1 cup Broccoli

1 tsp Olive Oil (for fish)

1 tbsp Olive Oil (for broccoli)

1 tbsp Lemon Juice

1 tsp Dried Thyme

1 tsp Dried Parsley

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F (205°C).

  • 2

    Rinse the cod fillet and pat dry. Rub it lightly with 1 teaspoon of olive oil, then season with dried thyme, dried parsley, salt, and pepper. Squeeze a little lemon juice over the top.

  • 3

    Place the seasoned fish on a lightly greased baking dish.

  • 4

    In a separate bowl, toss broccoli florets with 1 tablespoon olive oil, salt, and pepper.

  • 5

    Spread the broccoli on a baking sheet lined with parchment paper.

  • 6

    Bake both the fish and broccoli in the preheated oven. The fish should bake for about 12-15 minutes until it flakes easily with a fork, and roast the broccoli for about 15-18 minutes until they are tender and slightly crispy on the edges.

  • 7

    While the fish and broccoli are baking, heat your cooked quinoa gently, either in a microwave or on the stovetop, until warm.

  • 8

    Plate the fish alongside a serving of quinoa, and arrange the roasted broccoli on the side. Drizzle a bit more lemon juice if desired before serving.