YOUR SOLIN GENERATED RECIPE
Seared Cod Fillet with Steamed Broccoli and Quinoa
Pan-seared cod fillet served alongside fluffy quinoa and tender steamed broccoli, finished with a squeeze of zesty lemon.
INGREDIENTS
8 ounces Cod Fillet
1/2 cup cooked Quinoa
1.5 cups Broccoli florets
1 teaspoon Olive Oil
1 tablespoon fresh Lemon Juice
PREPARATION
Pat the cod fillet dry with paper towels and season both sides with a pinch of sea salt and black pepper.
Heat the olive oil in a non-stick skillet over medium-high heat.
Place the cod in the skillet and sear for 3 to 4 minutes per side until the fish is opaque and flakes easily with a fork.
While the fish cooks, steam the broccoli florets in a steamer basket over boiling water for 5 minutes until tender-crisp and bright green.
Warm the pre-cooked quinoa in a small saucepan or microwave until heated through.
Fluff the quinoa with a fork and place it on a plate.
Top the quinoa with the seared cod and serve the steamed broccoli on the side.
Finish the dish with a squeeze of fresh lemon juice over the fish and vegetables.