NUTRITION

SERVINGS

INGREDIENTS

5.3 oz Cod Fillet

1/2 cup Cooked Quinoa

1.5 cups Broccoli Florets

1 tbsp Extra Virgin Olive Oil

1 clove Garlic, minced

1 tbsp Fresh Lemon Juice

PREPARATION

• 1

  Preheat your oven to 400°F and line a baking sheet with parchment paper.

• 2

  Toss the broccoli florets with half of the olive oil, salt, and pepper, then roast for 15-20 minutes until the edges are slightly charred.

• 3

  While broccoli roasts, ensure your quinoa is cooked and fluffy; if starting from dry, simmer 1/4 cup dry quinoa in 1/2 cup water for 15 minutes.

• 4

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

• 5

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

• 6

  Sear the cod for 3-4 minutes per side until the exterior is golden and the fish flakes easily with a fork.

• 7

  Add the minced garlic to the skillet during the last minute of searing to infuse the oil without burning.

• 8

  Plate the cod over the quinoa alongside the roasted broccoli and drizzle with fresh lemon juice before serving.