Baked Cod with Roasted Broccoli and Garlic Quinoa

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

Baked Cod with Roasted Broccoli and Garlic Quinoa

YOUR SOLIN GENERATED RECIPE

Baked Cod with Roasted Broccoli and Garlic Quinoa

Flaky cod fillet baked with lemon and herbs, served alongside garlicky quinoa and charred roasted broccoli for a satisfying crunch.

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NUTRITION

319kcal
Protein
32.9g
Fat
7.7g
Carbs
29.8g

SERVINGS

1 serving

INGREDIENTS

4.9 oz Cod Fillet

1.5 cups Broccoli Florets

0.5 cup cooked Quinoa

1 tsp Extra Virgin Olive Oil

1 clove Garlic

1 tbsp Lemon Juice

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper for easy cleanup.

  • 2

    Toss the broccoli florets with half of the olive oil and a pinch of sea salt, then spread them out on one side of the prepared baking sheet.

  • 3

    Place the cod fillet on the other side of the sheet, drizzle with lemon juice, and season with your favorite dried herbs like oregano or parsley.

  • 4

    Roast the fish and broccoli for 12 to 15 minutes until the cod is opaque and flakes easily with a fork.

  • 5

    While the oven does the work, mince the garlic and sauté it in the remaining olive oil in a small pan over medium heat until fragrant.

  • 6

    Fold the cooked quinoa into the garlic oil, stirring until it is warmed through and well-coated.

  • 7

    Plate the cod alongside the garlic quinoa and the roasted broccoli, finishing with an extra squeeze of fresh lemon if desired.

Baked Cod with Roasted Broccoli and Garlic Quinoa

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

Baked Cod with Roasted Broccoli and Garlic Quinoa

YOUR SOLIN GENERATED RECIPE

Baked Cod with Roasted Broccoli and Garlic Quinoa

Flaky cod fillet baked with lemon and herbs, served alongside garlicky quinoa and charred roasted broccoli for a satisfying crunch.

NUTRITION

319kcal
Protein
32.9g
Fat
7.7g
Carbs
29.8g

SERVINGS

1 serving

INGREDIENTS

4.9 oz Cod Fillet

1.5 cups Broccoli Florets

0.5 cup cooked Quinoa

1 tsp Extra Virgin Olive Oil

1 clove Garlic

1 tbsp Lemon Juice

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper for easy cleanup.

  • 2

    Toss the broccoli florets with half of the olive oil and a pinch of sea salt, then spread them out on one side of the prepared baking sheet.

  • 3

    Place the cod fillet on the other side of the sheet, drizzle with lemon juice, and season with your favorite dried herbs like oregano or parsley.

  • 4

    Roast the fish and broccoli for 12 to 15 minutes until the cod is opaque and flakes easily with a fork.

  • 5

    While the oven does the work, mince the garlic and sauté it in the remaining olive oil in a small pan over medium heat until fragrant.

  • 6

    Fold the cooked quinoa into the garlic oil, stirring until it is warmed through and well-coated.

  • 7

    Plate the cod alongside the garlic quinoa and the roasted broccoli, finishing with an extra squeeze of fresh lemon if desired.