YOUR SOLIN GENERATED RECIPE
Herb-Roasted Cod with Steamed Broccoli and Quinoa
Flaky cod roasted with fresh parsley and lemon, served with fluffy quinoa and vibrant steamed broccoli finished with a drizzle of silky olive oil.
INGREDIENTS
2.5 ounces Cod Fillet
0.33 cup Cooked Quinoa
1 cup Broccoli Florets
1.5 tablespoons Olive Oil
1 tablespoon Lemon Juice
1 tablespoon Fresh Parsley
PREPARATION
Preheat your oven to 400°F and line a small baking sheet with parchment paper.
Pat the cod fillet dry with a paper towel and place it on the prepared baking sheet.
Whisk together half a tablespoon of olive oil, the lemon juice, and chopped parsley, then drizzle it over the cod.
Roast the cod for 10 to 12 minutes until the fish is opaque and flakes easily with a fork.
While the fish roasts, steam the broccoli florets in a steamer basket over boiling water for 5 to 6 minutes until tender-crisp.
Warm the pre-cooked quinoa in a small saucepan or microwave until heated through.
Plate the roasted cod alongside the quinoa and broccoli, drizzling the remaining tablespoon of olive oil over the vegetables before serving.