Baked Cod with Steamed Broccoli and Quinoa

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

Baked Cod with Steamed Broccoli and Quinoa

YOUR SOLIN GENERATED RECIPE

Baked Cod with Steamed Broccoli and Quinoa

Flaky cod fillets baked with lemon and herbs, served alongside nutty quinoa and tender-crisp broccoli for a bright, citrusy finish.

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NUTRITION

363kcal
Protein
43.2g
Fat
8.2g
Carbs
29.7g

SERVINGS

1 serving

INGREDIENTS

7 ounces Cod Fillet

0.5 cup Cooked Quinoa

1.5 cups Broccoli Florets

1 teaspoon Extra Virgin Olive Oil

1 tablespoon Lemon Juice

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PREPARATION

  • 1

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

  • 2

    Pat the cod fillet dry and place it on the baking sheet, then drizzle with half the olive oil and lemon juice.

  • 3

    Season the fish with garlic powder, dried parsley, salt, and black pepper.

  • 4

    Bake the cod for 12-15 minutes until the fish is opaque and flakes easily with a fork.

  • 5

    While the fish bakes, steam the broccoli florets over boiling water for 5-7 minutes until tender-crisp.

  • 6

    Warm the pre-cooked quinoa in a small pan or microwave until heated through.

  • 7

    Toss the steamed broccoli with the remaining olive oil and a pinch of salt.

  • 8

    Plate the baked cod alongside the quinoa and broccoli, finishing with an extra squeeze of fresh lemon.

Baked Cod with Steamed Broccoli and Quinoa

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

Baked Cod with Steamed Broccoli and Quinoa

YOUR SOLIN GENERATED RECIPE

Baked Cod with Steamed Broccoli and Quinoa

Flaky cod fillets baked with lemon and herbs, served alongside nutty quinoa and tender-crisp broccoli for a bright, citrusy finish.

NUTRITION

363kcal
Protein
43.2g
Fat
8.2g
Carbs
29.7g

SERVINGS

1 serving

INGREDIENTS

7 ounces Cod Fillet

0.5 cup Cooked Quinoa

1.5 cups Broccoli Florets

1 teaspoon Extra Virgin Olive Oil

1 tablespoon Lemon Juice

PREPARATION

  • 1

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

  • 2

    Pat the cod fillet dry and place it on the baking sheet, then drizzle with half the olive oil and lemon juice.

  • 3

    Season the fish with garlic powder, dried parsley, salt, and black pepper.

  • 4

    Bake the cod for 12-15 minutes until the fish is opaque and flakes easily with a fork.

  • 5

    While the fish bakes, steam the broccoli florets over boiling water for 5-7 minutes until tender-crisp.

  • 6

    Warm the pre-cooked quinoa in a small pan or microwave until heated through.

  • 7

    Toss the steamed broccoli with the remaining olive oil and a pinch of salt.

  • 8

    Plate the baked cod alongside the quinoa and broccoli, finishing with an extra squeeze of fresh lemon.