YOUR SOLIN GENERATED RECIPE
Seared Cod with Steamed Broccoli and Herb-Quinoa
Pan-seared cod fillets served over a bed of fluffy herb-infused quinoa with tender steamed broccoli, finished with a squeeze of zesty lemon.
INGREDIENTS
7 ounces Cod Fillet
1/3 cup cooked Quinoa
1.5 cups Broccoli Florets
1 teaspoon Extra Virgin Olive Oil
1 tablespoon Lemon Juice
1 tablespoon chopped Fresh Parsley
PREPARATION
Pat the cod fillets completely 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 until shimmering.
Place the cod in the pan and sear for 3 to 4 minutes per side until the exterior is golden and the fish flakes easily with a fork.
Steam the broccoli florets in a steamer basket over boiling water for about 5 minutes until they are tender-crisp and vibrant green.
In a small bowl, fluff the warm cooked quinoa and fold in the chopped fresh parsley and lemon juice.
Serve the seared cod atop the bed of herb-quinoa with the steamed broccoli on the side.