NUTRITION

SERVINGS

INGREDIENTS

4.2 ounces Cod Fillet

0.5 cup Cooked Quinoa

1.5 cups Broccoli Florets

1.5 tablespoons Extra Virgin Olive Oil

1 tablespoon Pine Nuts

2 cloves Garlic, minced

1 tablespoon Lemon Juice

PREPARATION

• 1

  Preheat your oven to 400°F and line a baking sheet with parchment paper.

• 2

  Toss the broccoli florets with half of the olive oil and a pinch of salt, then spread them in a single layer on the baking sheet.

• 3

  Roast the broccoli for 15-20 minutes until the edges are tender and slightly charred.

• 4

  While the broccoli roasts, heat a small amount of olive oil in a pan over medium heat and sauté the minced garlic until fragrant.

• 5

  Fold the sautéed garlic into the warm, cooked quinoa and set aside.

• 6

  Pat the cod fillet dry with paper towels and season both sides with salt and black pepper.

• 7

  Heat the remaining olive oil in a non-stick skillet over medium-high heat.

• 8

  Place the fish in the skillet and sear for 3-4 minutes per side until the exterior is golden and the fish flakes easily with a fork.

• 9

  In a small dry pan, toast the pine nuts over medium heat for 1-2 minutes until they are golden and fragrant.

• 10

  Plate the garlic quinoa and top with the seared fish, then serve alongside the roasted broccoli.

• 11

  Drizzle the entire plate with fresh lemon juice and sprinkle with the toasted pine nuts before serving.