YOUR SOLIN GENERATED RECIPE
Seared Cod Fillet with Garlic Green Beans and Quinoa
Pan-seared cod fillets served with garlicky green beans and fluffy quinoa, finished with a squeeze of bright lemon and a pinch of flaky sea salt.
INGREDIENTS
10.5 ounces Cod Fillet
1/2 cup Cooked Quinoa
1 cup Green Beans
1 teaspoon Olive Oil
2 cloves Garlic
1 tablespoon Lemon Juice
PREPARATION
Pat the cod fillets dry with a paper towel and season both sides with 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 to 4 minutes per side until the fish is opaque and flakes easily with a fork.
Remove the fish from the pan and set aside on a warm plate.
In the same skillet, add the remaining olive oil and the minced garlic, sautéing for 30 seconds until fragrant.
Add the green beans and a splash of water, covering the pan for 2 to 3 minutes to steam them until they are bright green and crisp-tender.
Fluff the pre-cooked quinoa and divide it onto serving plates.
Top the quinoa with the seared cod and garlic green beans, finishing with a fresh squeeze of lemon juice.