Pan-Seared Fish with Steamed Broccoli and Quinoa

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

Pan-Seared Fish with Steamed Broccoli and Quinoa

YOUR SOLIN GENERATED RECIPE

Pan-Seared Fish with Steamed Broccoli and Quinoa

Pan-seared cod fillets served over fluffy quinoa and vibrant steamed broccoli, finished with a squeeze of zesty lemon and toasted garlic.

Try 7 days free, then $12.99 / mo.

NUTRITION

454kcal
Protein
43.6g
Fat
17.4g
Carbs
32.5g

SERVINGS

1 serving

INGREDIENTS

7.05 oz Cod Fillet

0.5 cup cooked Quinoa

1.5 cups Broccoli florets

1 tbsp Extra Virgin Olive Oil

1 tbsp Lemon Juice

1 clove Garlic, minced

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Rinse the quinoa under cold water and combine with water in a small pot; bring to a boil, then reduce heat and simmer until fluffy.

  • 2

    Cut the broccoli into florets and steam until tender-crisp and bright green.

  • 3

    Pat the cod fillets dry with a paper towel and season both sides with a pinch of sea salt and black pepper.

  • 4

    Heat the olive oil in a non-stick skillet over medium-high heat and add the minced garlic, sautéing for 30 seconds until fragrant.

  • 5

    Place the cod in the skillet and sear for 3 to 4 minutes per side until the exterior is golden and the fish flakes easily with a fork.

  • 6

    Fluff the quinoa with a fork and serve the fish and broccoli alongside, finishing the entire dish with a fresh squeeze of lemon juice.

Pan-Seared Fish with Steamed Broccoli and Quinoa

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

Pan-Seared Fish with Steamed Broccoli and Quinoa

YOUR SOLIN GENERATED RECIPE

Pan-Seared Fish with Steamed Broccoli and Quinoa

Pan-seared cod fillets served over fluffy quinoa and vibrant steamed broccoli, finished with a squeeze of zesty lemon and toasted garlic.

NUTRITION

454kcal
Protein
43.6g
Fat
17.4g
Carbs
32.5g

SERVINGS

1 serving

INGREDIENTS

7.05 oz Cod Fillet

0.5 cup cooked Quinoa

1.5 cups Broccoli florets

1 tbsp Extra Virgin Olive Oil

1 tbsp Lemon Juice

1 clove Garlic, minced

PREPARATION

  • 1

    Rinse the quinoa under cold water and combine with water in a small pot; bring to a boil, then reduce heat and simmer until fluffy.

  • 2

    Cut the broccoli into florets and steam until tender-crisp and bright green.

  • 3

    Pat the cod fillets dry with a paper towel and season both sides with a pinch of sea salt and black pepper.

  • 4

    Heat the olive oil in a non-stick skillet over medium-high heat and add the minced garlic, sautéing for 30 seconds until fragrant.

  • 5

    Place the cod in the skillet and sear for 3 to 4 minutes per side until the exterior is golden and the fish flakes easily with a fork.

  • 6

    Fluff the quinoa with a fork and serve the fish and broccoli alongside, finishing the entire dish with a fresh squeeze of lemon juice.