YOUR SOLIN GENERATED RECIPE
Seared Lemon-Garlic Cod with Steamed Broccoli and Quinoa
Pan-seared cod fillets basted in a bright lemon-garlic sauce, served with fluffy quinoa and tender broccoli for a meal that is light yet satisfyingly zesty.
INGREDIENTS
4.6 ounces Cod Fillet
0.4 cup Cooked Quinoa
1 cup Steamed Broccoli
1 tablespoon Extra Virgin Olive Oil
1 clove Garlic, minced
1 tablespoon Fresh Lemon Juice
PREPARATION
Prepare the quinoa according to package directions and set aside.
Steam the broccoli florets until they are tender-crisp and vibrant green.
Pat the cod fillets dry with a paper towel and 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.
Place the cod in the skillet and sear for 3 to 4 minutes on the first side until a golden crust forms.
Flip the fish carefully and add the minced garlic to the pan, sautéing for 30 seconds until fragrant.
Drizzle the lemon juice over the fish and continue cooking for another 2 to 3 minutes until the cod is opaque and flakes easily.
Plate the cod alongside the quinoa and steamed broccoli, drizzling any remaining lemon-garlic oil from the pan over the top.