Seared Cod Fillet with Roasted Broccoli and Quinoa

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

Seared Cod Fillet with Roasted Broccoli and Quinoa

YOUR SOLIN GENERATED RECIPE

Seared Cod Fillet with Roasted Broccoli and Quinoa

Enjoy a light yet satisfying dinner featuring a tender seared cod fillet paired with nutty quinoa and vibrant roasted broccoli. This dish is perfectly balanced with a hint of lemon and olive oil, delivering a delightful blend of flavors and textures while aligning with your macro goals.

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NUTRITION

370kcal
Protein
42.8g
Fat
8.1g
Carbs
32.3g

SERVINGS

1 serving

INGREDIENTS

5.5 oz Cod Fillet (~156g)

1/2 cup Cooked Quinoa (~93g)

1 cup Roasted Broccoli (~156g)

1 tsp Olive Oil (~5g)

1 tbsp Lemon Juice (~15g)

Salt & Pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 425°F (220°C) for roasting the broccoli.

  • 2

    Toss the broccoli with olive oil, salt, and pepper, and spread it out on a baking sheet. Roast for 15-20 minutes until tender and lightly charred.

  • 3

    Meanwhile, pat the cod fillet dry. Season both sides with salt, pepper, and a drizzle of lemon juice.

  • 4

    Heat a non-stick skillet over medium-high heat. Sear the cod fillet for about 3 minutes on each side or until the fish is opaque and flakes easily.

  • 5

    Prepare the cooked quinoa if not already done, ensuring it is warm and fluffy.

  • 6

    Plate the seared cod alongside a serving of quinoa and roasted broccoli. Drizzle the remaining lemon juice over the top for a bright finish and serve immediately.

Seared Cod Fillet with Roasted Broccoli and Quinoa

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

Seared Cod Fillet with Roasted Broccoli and Quinoa

YOUR SOLIN GENERATED RECIPE

Seared Cod Fillet with Roasted Broccoli and Quinoa

Enjoy a light yet satisfying dinner featuring a tender seared cod fillet paired with nutty quinoa and vibrant roasted broccoli. This dish is perfectly balanced with a hint of lemon and olive oil, delivering a delightful blend of flavors and textures while aligning with your macro goals.

NUTRITION

370kcal
Protein
42.8g
Fat
8.1g
Carbs
32.3g

SERVINGS

1 serving

INGREDIENTS

5.5 oz Cod Fillet (~156g)

1/2 cup Cooked Quinoa (~93g)

1 cup Roasted Broccoli (~156g)

1 tsp Olive Oil (~5g)

1 tbsp Lemon Juice (~15g)

Salt & Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 425°F (220°C) for roasting the broccoli.

  • 2

    Toss the broccoli with olive oil, salt, and pepper, and spread it out on a baking sheet. Roast for 15-20 minutes until tender and lightly charred.

  • 3

    Meanwhile, pat the cod fillet dry. Season both sides with salt, pepper, and a drizzle of lemon juice.

  • 4

    Heat a non-stick skillet over medium-high heat. Sear the cod fillet for about 3 minutes on each side or until the fish is opaque and flakes easily.

  • 5

    Prepare the cooked quinoa if not already done, ensuring it is warm and fluffy.

  • 6

    Plate the seared cod alongside a serving of quinoa and roasted broccoli. Drizzle the remaining lemon juice over the top for a bright finish and serve immediately.