Roasted Herb Fish with Steamed Broccoli and Quinoa

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

Roasted Herb Fish with Steamed Broccoli and Quinoa

YOUR SOLIN GENERATED RECIPE

Roasted Herb Fish with Steamed Broccoli and Quinoa

Oven-roasted cod seasoned with garlic and herbs, served over a bed of fluffy quinoa with tender-crisp steamed broccoli and a bright squeeze of lemon.

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NUTRITION

448kcal
Protein
44.5g
Fat
17.4g
Carbs
33.1g

SERVINGS

1 serving

INGREDIENTS

7 ounces Cod Fillet

0.5 cup cooked Quinoa

2 cups Broccoli florets

1 tablespoon Extra Virgin Olive Oil

1 tablespoon Lemon Juice

Dried oregano, garlic powder, salt, and pepper to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

  • 2

    Pat the cod fillet dry with a paper towel and season both sides with salt, pepper, garlic powder, and dried oregano.

  • 3

    Place the fish on the baking sheet, drizzle with half of the olive oil, and roast for 12-15 minutes until the fish is opaque and flakes easily with a fork.

  • 4

    While the fish is roasting, place the broccoli florets in a steamer basket over boiling water and steam for 5-7 minutes until tender-crisp and vibrant green.

  • 5

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

  • 6

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

  • 7

    Serve the roasted fish over the bed of quinoa with the steamed broccoli on the side, finishing with an extra squeeze of fresh lemon if desired.

Roasted Herb Fish with Steamed Broccoli and Quinoa

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

Roasted Herb Fish with Steamed Broccoli and Quinoa

YOUR SOLIN GENERATED RECIPE

Roasted Herb Fish with Steamed Broccoli and Quinoa

Oven-roasted cod seasoned with garlic and herbs, served over a bed of fluffy quinoa with tender-crisp steamed broccoli and a bright squeeze of lemon.

NUTRITION

448kcal
Protein
44.5g
Fat
17.4g
Carbs
33.1g

SERVINGS

1 serving

INGREDIENTS

7 ounces Cod Fillet

0.5 cup cooked Quinoa

2 cups Broccoli florets

1 tablespoon Extra Virgin Olive Oil

1 tablespoon Lemon Juice

Dried oregano, garlic powder, salt, and pepper to taste

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

  • 2

    Pat the cod fillet dry with a paper towel and season both sides with salt, pepper, garlic powder, and dried oregano.

  • 3

    Place the fish on the baking sheet, drizzle with half of the olive oil, and roast for 12-15 minutes until the fish is opaque and flakes easily with a fork.

  • 4

    While the fish is roasting, place the broccoli florets in a steamer basket over boiling water and steam for 5-7 minutes until tender-crisp and vibrant green.

  • 5

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

  • 6

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

  • 7

    Serve the roasted fish over the bed of quinoa with the steamed broccoli on the side, finishing with an extra squeeze of fresh lemon if desired.