YOUR SOLIN GENERATED RECIPE
Seared Cod Fillet with Steamed Broccoli and Quinoa
Pan-seared cod served over fluffy quinoa with a side of vibrant steamed broccoli, finished with a squeeze of zesty lemon.
INGREDIENTS
5.5 ounces Cod Fillet
0.75 cup Cooked Quinoa
1 cup Broccoli Florets
1 teaspoon Avocado Oil
1 tablespoon Lemon Juice
PREPARATION
Rinse the quinoa under cold water and cook according to package instructions until fluffy.
Cut the broccoli into bite-sized florets and steam over boiling water for 5 minutes until tender-crisp.
Pat the cod fillet completely dry with paper towels and season both sides with a pinch of salt and pepper.
Heat the avocado oil in a non-stick skillet over medium-high heat until shimmering.
Place the cod in the hot skillet and sear for 3 to 4 minutes per side until the exterior is golden and the fish is opaque.
Fluff the quinoa with a fork and plate it alongside the steamed broccoli and seared cod.
Finish the dish with a fresh squeeze of lemon juice over the fish and vegetables for a bright finish.