YOUR SOLIN GENERATED RECIPE
Seared Cod with Roasted Broccoli and Quinoa
Pan-seared cod fillets served over fluffy quinoa with oven-roasted broccoli florets, finished with a squeeze of lemon and toasted garlic.
INGREDIENTS
7.5 ounces Cod Fillet
1 cup Broccoli Florets
0.5 cup Cooked Quinoa
1 tablespoon Extra Virgin Olive Oil
1 clove Garlic, minced
1 teaspoon Lemon Juice
PREPARATION
Preheat your oven to 400°F and line a baking sheet with parchment paper.
Toss the broccoli florets with half of the olive oil and a pinch of salt on the prepared baking sheet.
Roast the broccoli for 15 to 20 minutes until the edges are tender and slightly charred.
While the broccoli roasts, pat the cod fillets dry with a paper towel and season both sides with salt and pepper.
Heat the remaining 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.
In a small bowl, fluff the warm cooked quinoa and stir in the minced garlic and lemon juice.
Divide the quinoa and roasted broccoli between plates and top with the seared cod fillet.