YOUR SOLIN GENERATED RECIPE
Seared Cod with Steamed Broccoli and Quinoa
Pan-seared cod fillets seasoned with lemon and garlic, served over fluffy quinoa with tender steamed broccoli and a bright, zesty finish.
INGREDIENTS
8 ounces Cod Fillet
1/3 cup cooked Quinoa
1 cup Broccoli florets
1/2 teaspoon Extra Virgin Olive Oil
1 tablespoon Lemon Juice
Pinch of Garlic Powder, Salt, and Pepper
PREPARATION
Prepare the quinoa according to package instructions and set aside.
Pat the cod fillets dry with a paper towel and season both sides with salt, pepper, and garlic powder.
Heat the olive oil in a non-stick skillet over medium-high heat.
Place the cod in the skillet and sear for 3 to 4 minutes per side, or until the fish is opaque and flakes easily with a fork.
While the fish is searing, steam the broccoli florets in a steamer basket for 4 to 5 minutes until tender-crisp.
Plate the cooked quinoa and top with the seared cod.
Serve the steamed broccoli on the side and drizzle the entire dish with fresh lemon juice.