YOUR SOLIN GENERATED RECIPE
Seared Cod Fillet with Steamed Broccoli and Quinoa
Pan-seared cod seasoned with lemon and herbs, served with fluffy quinoa and tender steamed broccoli, finished with a bright and zesty citrus squeeze.
INGREDIENTS
8 ounces Cod Fillet
1/4 cup Cooked Quinoa
1 cup Steamed Broccoli florets
1 teaspoon Extra Virgin Olive Oil
Fresh lemon juice and dried oregano for seasoning
PREPARATION
Pat the cod fillet dry with a paper towel and season both sides with salt, pepper, and dried oregano.
Heat the olive oil in a non-stick skillet over medium-high heat until shimmering.
Place the cod in the skillet and sear for 3 to 4 minutes per side until the flesh is opaque and flakes easily with a fork.
While the fish cooks, steam the broccoli florets in a steamer basket over boiling water for 5 minutes until tender-bright green.
Warm the pre-cooked quinoa in a small saucepan or microwave until heated through.
Plate the seared cod alongside the quinoa and steamed broccoli.
Squeeze fresh lemon juice over the entire plate before serving for a bright, citrusy finish.