YOUR SOLIN GENERATED RECIPE
Seared Cod Fillet with Roasted Broccoli and Quinoa
Pan-seared cod fillets served over fluffy quinoa with roasted garlic broccoli, finished with a squeeze of bright lemon and a pinch of flaky sea salt.
INGREDIENTS
10.5 oz Cod Fillet
1/2 cup Cooked Quinoa
2 cups Broccoli Florets
1 tsp Extra Virgin Olive Oil
1 tbsp Lemon Juice
1 clove Garlic, minced
PREPARATION
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
Toss the broccoli florets with half of the olive oil, minced garlic, and a pinch of salt and pepper.
Spread the broccoli on the baking sheet and roast for 15-20 minutes until the edges are slightly charred.
While the broccoli roasts, pat the cod fillets completely 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 3-4 minutes on the first side until a golden crust forms.
Carefully flip the fillet and cook for another 2-3 minutes until the fish is opaque and flakes easily with a fork.
Warm the pre-cooked quinoa in a small saucepan or microwave if necessary.
Plate the quinoa and roasted broccoli alongside the seared cod, finishing the dish with a fresh squeeze of lemon juice.