YOUR SOLIN GENERATED RECIPE
Seared Cod Fillet with Roasted Broccoli and Quinoa
Pan-seared cod seasoned with lemon and garlic, served with fluffy quinoa and oven-roasted broccoli florets for a delightful, crisp finish.
INGREDIENTS
8 ounces Cod Fillet
0.5 cup Cooked Quinoa
1 cup Broccoli florets
1 teaspoon Olive Oil
1 tablespoon Lemon Juice
1 clove Garlic, minced
PREPARATION
Preheat your oven to 400°F (200°C) to prepare for roasting the broccoli.
Toss the broccoli florets with half of the olive oil and a pinch of salt and pepper on a baking sheet.
Roast the broccoli for 15-20 minutes until the edges are tender and slightly charred.
While the broccoli is roasting, pat the cod fillets dry with a paper towel and season both sides with salt, pepper, and minced garlic.
Heat the remaining olive oil in a non-stick skillet over medium-high heat.
Place the cod in the skillet and sear for 3-4 minutes per side until the fish is opaque and flakes easily with a fork.
Drizzle fresh lemon juice over the cod fillets during the final minute of cooking.
Serve the seared cod immediately alongside the warm quinoa and roasted broccoli.