YOUR SOLIN GENERATED RECIPE
Seared Cod with Steamed Broccoli and Quinoa
Pan-seared cod fillets served with fluffy quinoa and steamed broccoli, finished with a squeeze of fresh lemon for a bright, zesty aroma.
INGREDIENTS
5.6 ounces Cod Fillet
0.5 cup Cooked Quinoa
1 cup Steamed Broccoli
1 teaspoon Extra Virgin Olive Oil
PREPARATION
Rinse the quinoa thoroughly and cook according to package instructions until all water is absorbed and grains are fluffy.
Cut the broccoli into bite-sized florets and steam over boiling water for 5-6 minutes until tender-crisp and vibrant green.
Pat the cod fillets completely dry with paper towels to ensure a good sear, then season both sides with a pinch of sea salt and black pepper.
Heat the olive oil in a non-stick skillet over medium-high heat until shimmering.
Place the cod in the skillet and sear for 3-4 minutes per side, or until the exterior is golden brown and the fish flakes easily with a fork.
Divide the quinoa and broccoli between plates and top with the seared cod.
Garnish with a fresh squeeze of lemon juice and a sprinkle of fresh parsley if desired.