YOUR SOLIN GENERATED RECIPE
Seared Cod with Steamed Broccoli and Herb Quinoa
Pan-seared cod seasoned with lemon and parsley, served over fluffy herb-flecked quinoa with a side of vibrant, tender-crisp steamed broccoli.
INGREDIENTS
6 ounces Cod Fillet
1/2 cup cooked Quinoa
1.5 cups Broccoli florets
1 tablespoon Extra Virgin Olive Oil
1 tablespoon Lemon Juice
1 tablespoon chopped Fresh Parsley
PREPARATION
Prepare the quinoa according to package instructions if not already cooked, fluffing with a fork once done.
Steam the broccoli florets over boiling water for 4-5 minutes until they are vibrant green and tender-crisp.
Pat the cod fillet dry with paper towels and season both sides with a pinch of sea salt and black pepper.
Heat half of the olive oil in a non-stick skillet over medium-high heat.
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.
In a small bowl, whisk the remaining olive oil, lemon juice, and chopped parsley together.
Toss the cooked quinoa with half of the lemon-herb dressing.
Plate the quinoa and steamed broccoli alongside the seared cod, drizzling the remaining dressing over the fish before serving.