YOUR SOLIN GENERATED RECIPE
Seared Tilapia with Roasted Broccoli and Quinoa
Pan-seared tilapia and roasted broccoli served over a bed of fluffy quinoa, finished with a squeeze of bright, zesty lemon.
INGREDIENTS
4.5 ounces Tilapia Fillet
1/2 cup Cooked Quinoa
1.5 cups Broccoli Florets
2 teaspoons Extra Virgin Olive Oil
1 tablespoon Fresh Lemon Juice
1/2 teaspoon Garlic Powder
PREPARATION
Preheat your oven to 400°F and line a baking sheet with parchment paper.
Toss the broccoli florets with one teaspoon of olive oil and a pinch of garlic powder, then roast for 15-20 minutes until the edges are tender and slightly charred.
While the broccoli roasts, pat the tilapia fillets dry with a paper towel and season both sides with salt, pepper, and the remaining garlic powder.
Heat the remaining teaspoon of olive oil in a non-stick skillet over medium-high heat.
Sear the tilapia for 3-4 minutes per side until the fish is opaque and flakes easily with a fork.
Warm the pre-cooked quinoa and fluff it with a fork before placing it in a serving bowl.
Plate the seared tilapia over the quinoa alongside the roasted broccoli and drizzle everything with fresh lemon juice.