Seared Cod with Steamed Broccoli and Lemon Zest Quinoa

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

Seared Cod with Steamed Broccoli and Lemon Zest Quinoa

YOUR SOLIN GENERATED RECIPE

Seared Cod with Steamed Broccoli and Lemon Zest Quinoa

Pan-seared cod fillets served over fluffy lemon-infused quinoa with a side of vibrant steamed broccoli, finished with a bright and zesty citrus aroma.

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NUTRITION

342kcal
Protein
37.6g
Fat
8g
Carbs
30.7g

SERVINGS

1 serving

INGREDIENTS

6 ounces Cod Fillet

1.5 cups Broccoli Florets

0.5 cup Cooked Quinoa

1 teaspoon Extra Virgin Olive Oil

1 tablespoon Fresh Lemon Juice

1 teaspoon Lemon Zest

Sea salt and black pepper to taste

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PREPARATION

  • 1

    Pat the cod fillets dry with a paper towel and season both sides with sea salt and black pepper.

  • 2

    Heat the olive oil in a non-stick skillet over medium-high heat.

  • 3

    Place the cod in the skillet and sear for 3-4 minutes per side until the fish is opaque and flakes easily with a fork.

  • 4

    While the fish is cooking, steam the broccoli florets in a steamer basket over boiling water for 5 minutes until tender-crisp.

  • 5

    In a small bowl, fluff the warm cooked quinoa and stir in the lemon juice and fresh lemon zest.

  • 6

    Plate the lemon zest quinoa, top with the seared cod, and serve the steamed broccoli on the side.

Seared Cod with Steamed Broccoli and Lemon Zest Quinoa

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

Seared Cod with Steamed Broccoli and Lemon Zest Quinoa

YOUR SOLIN GENERATED RECIPE

Seared Cod with Steamed Broccoli and Lemon Zest Quinoa

Pan-seared cod fillets served over fluffy lemon-infused quinoa with a side of vibrant steamed broccoli, finished with a bright and zesty citrus aroma.

NUTRITION

342kcal
Protein
37.6g
Fat
8g
Carbs
30.7g

SERVINGS

1 serving

INGREDIENTS

6 ounces Cod Fillet

1.5 cups Broccoli Florets

0.5 cup Cooked Quinoa

1 teaspoon Extra Virgin Olive Oil

1 tablespoon Fresh Lemon Juice

1 teaspoon Lemon Zest

Sea salt and black pepper to taste

PREPARATION

  • 1

    Pat the cod fillets dry with a paper towel and season both sides with sea salt and black pepper.

  • 2

    Heat the olive oil in a non-stick skillet over medium-high heat.

  • 3

    Place the cod in the skillet and sear for 3-4 minutes per side until the fish is opaque and flakes easily with a fork.

  • 4

    While the fish is cooking, steam the broccoli florets in a steamer basket over boiling water for 5 minutes until tender-crisp.

  • 5

    In a small bowl, fluff the warm cooked quinoa and stir in the lemon juice and fresh lemon zest.

  • 6

    Plate the lemon zest quinoa, top with the seared cod, and serve the steamed broccoli on the side.