YOUR SOLIN GENERATED RECIPE
Seared Cod with Roasted Broccoli and Quinoa
Pan-seared cod seasoned with lemon and garlic, served with nutty quinoa and oven-roasted broccoli florets that have a satisfyingly crisp edge.
INGREDIENTS
6.5 ounces Cod Fillet
0.5 cup Cooked Quinoa
1.5 cups Broccoli Florets
2 teaspoons Extra Virgin Olive Oil
1 tablespoon Lemon Juice
1 clove Garlic, minced
PREPARATION
Preheat your oven to 400°F and line a baking sheet with parchment paper.
Toss the broccoli florets with one teaspoon of olive oil and a pinch of sea salt, then spread them in a single layer on the baking sheet.
Roast the broccoli for 15-20 minutes until the edges are lightly browned and tender.
While the broccoli roasts, pat the cod fillet dry with a paper towel and season both sides with salt, pepper, and the minced garlic.
Heat the remaining teaspoon of olive oil in a non-stick skillet over medium-high heat.
Place the cod in the skillet and sear for 3-4 minutes on the first side until a golden crust forms.
Carefully flip the fish and cook for another 3 minutes, or until the fish is opaque and flakes easily with a fork.
Drizzle the fresh lemon juice over the cod during the last minute of cooking.
Fluff the pre-cooked quinoa and serve it alongside the seared cod and roasted broccoli.