Seared White Fish with Steamed Broccoli and Quinoa

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

Seared White Fish with Steamed Broccoli and Quinoa

YOUR SOLIN GENERATED RECIPE

Seared White Fish with Steamed Broccoli and Quinoa

Pan-seared cod served over fluffy quinoa and steamed broccoli, finished with a squeeze of fresh lemon for a bright, zesty aroma.

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NUTRITION

341kcal
Protein
38.2g
Fat
8g
Carbs
29.8g

SERVINGS

1 serving

INGREDIENTS

6 ounces Cod Fillet

0.5 cup Cooked Quinoa

1.5 cups Broccoli Florets

1 teaspoon Extra Virgin Olive Oil

1 tablespoon Fresh Lemon Juice

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PREPARATION

  • 1

    Rinse the quinoa thoroughly and cook according to package instructions until all water is absorbed and grains are fluffy.

  • 2

    Place the broccoli florets in a steamer basket over boiling water, cover, and steam for 5-6 minutes until tender-crisp.

  • 3

    Pat the cod fillet dry with paper towels and season both sides lightly with sea salt and black pepper.

  • 4

    Heat the olive oil in a non-stick skillet over medium-high heat.

  • 5

    Add the cod to the skillet and sear for 3-4 minutes per side until the fish is golden brown and flakes easily with a fork.

  • 6

    Arrange the cooked quinoa and steamed broccoli on a plate.

  • 7

    Place the seared cod on top and drizzle the entire dish with fresh lemon juice before serving.

Seared White Fish with Steamed Broccoli and Quinoa

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

Seared White Fish with Steamed Broccoli and Quinoa

YOUR SOLIN GENERATED RECIPE

Seared White Fish with Steamed Broccoli and Quinoa

Pan-seared cod served over fluffy quinoa and steamed broccoli, finished with a squeeze of fresh lemon for a bright, zesty aroma.

NUTRITION

341kcal
Protein
38.2g
Fat
8g
Carbs
29.8g

SERVINGS

1 serving

INGREDIENTS

6 ounces Cod Fillet

0.5 cup Cooked Quinoa

1.5 cups Broccoli Florets

1 teaspoon Extra Virgin Olive Oil

1 tablespoon Fresh Lemon Juice

PREPARATION

  • 1

    Rinse the quinoa thoroughly and cook according to package instructions until all water is absorbed and grains are fluffy.

  • 2

    Place the broccoli florets in a steamer basket over boiling water, cover, and steam for 5-6 minutes until tender-crisp.

  • 3

    Pat the cod fillet dry with paper towels and season both sides lightly with sea salt and black pepper.

  • 4

    Heat the olive oil in a non-stick skillet over medium-high heat.

  • 5

    Add the cod to the skillet and sear for 3-4 minutes per side until the fish is golden brown and flakes easily with a fork.

  • 6

    Arrange the cooked quinoa and steamed broccoli on a plate.

  • 7

    Place the seared cod on top and drizzle the entire dish with fresh lemon juice before serving.