Seared White Fish with Steamed Broccoli and Lemon-Herb Quinoa

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

Seared White Fish with Steamed Broccoli and Lemon-Herb Quinoa

YOUR SOLIN GENERATED RECIPE

Seared White Fish with Steamed Broccoli and Lemon-Herb Quinoa

Pan-seared cod served over fluffy lemon-herb quinoa with a side of tender steamed broccoli, finished with a bright, zesty squeeze of lemon.

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NUTRITION

341kcal
Protein
38.4g
Fat
8g
Carbs
30.2g

SERVINGS

1 serving

INGREDIENTS

6 ounces Cod Fillet

0.5 cup Quinoa, cooked

1.5 cups Broccoli Florets

1 teaspoon Olive Oil

1 tablespoon Lemon Juice

1 tablespoon Fresh Parsley, chopped

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PREPARATION

  • 1

    Cook the quinoa in a small pot with water or vegetable broth until the liquid is absorbed and it is light and fluffy.

  • 2

    Steam the broccoli florets in a steamer basket over boiling water until they are tender-crisp.

  • 3

    Pat the white fish fillets dry with a paper towel and season both sides with a pinch of salt and black pepper.

  • 4

    Heat the olive oil in a non-stick skillet over medium-high heat and sear the fish for 3 to 4 minutes per side until golden and opaque.

  • 5

    Fluff the cooked quinoa with a fork and stir in the fresh lemon juice and chopped parsley for a hit of brightness.

  • 6

    Serve the seared fish immediately over the bed of lemon-herb quinoa with the steamed broccoli on the side.

Seared White Fish with Steamed Broccoli and Lemon-Herb Quinoa

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

Seared White Fish with Steamed Broccoli and Lemon-Herb Quinoa

YOUR SOLIN GENERATED RECIPE

Seared White Fish with Steamed Broccoli and Lemon-Herb Quinoa

Pan-seared cod served over fluffy lemon-herb quinoa with a side of tender steamed broccoli, finished with a bright, zesty squeeze of lemon.

NUTRITION

341kcal
Protein
38.4g
Fat
8g
Carbs
30.2g

SERVINGS

1 serving

INGREDIENTS

6 ounces Cod Fillet

0.5 cup Quinoa, cooked

1.5 cups Broccoli Florets

1 teaspoon Olive Oil

1 tablespoon Lemon Juice

1 tablespoon Fresh Parsley, chopped

PREPARATION

  • 1

    Cook the quinoa in a small pot with water or vegetable broth until the liquid is absorbed and it is light and fluffy.

  • 2

    Steam the broccoli florets in a steamer basket over boiling water until they are tender-crisp.

  • 3

    Pat the white fish fillets dry with a paper towel and season both sides with a pinch of salt and black pepper.

  • 4

    Heat the olive oil in a non-stick skillet over medium-high heat and sear the fish for 3 to 4 minutes per side until golden and opaque.

  • 5

    Fluff the cooked quinoa with a fork and stir in the fresh lemon juice and chopped parsley for a hit of brightness.

  • 6

    Serve the seared fish immediately over the bed of lemon-herb quinoa with the steamed broccoli on the side.