Herb-Baked Cod with Steamed Broccoli and Lemon Quinoa

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

Herb-Baked Cod with Steamed Broccoli and Lemon Quinoa

YOUR SOLIN GENERATED RECIPE

Herb-Baked Cod with Steamed Broccoli and Lemon Quinoa

Oven-baked cod seasoned with fresh herbs and lemon, served with fluffy quinoa and vibrant steamed broccoli for a bright, citrusy finish.

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NUTRITION

342kcal
Protein
16.5g
Fat
22.9g
Carbs
21.2g

SERVINGS

1 serving

INGREDIENTS

2.1 ounces Cod Fillet

1/4 cup Cooked Quinoa

1 cup Steamed Broccoli

1.5 tablespoons Extra Virgin Olive Oil

1 tablespoon Fresh Lemon Juice

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PREPARATION

  • 1

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

  • 2

    Place the cod fillet on the baking sheet, drizzle with half a tablespoon of olive oil, and season with fresh herbs and half of the lemon juice.

  • 3

    Bake the cod for 10-12 minutes or until the fish is opaque and flakes easily with a fork.

  • 4

    While the fish is baking, steam the broccoli florets in a steamer basket over boiling water for 5 minutes until tender-crisp.

  • 5

    In a small bowl, toss the warm cooked quinoa with the remaining tablespoon of olive oil, the rest of the lemon juice, and a bit of lemon zest.

  • 6

    Serve the herb-baked cod over the bed of lemon quinoa with the steamed broccoli on the side.

Herb-Baked Cod with Steamed Broccoli and Lemon Quinoa

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

Herb-Baked Cod with Steamed Broccoli and Lemon Quinoa

YOUR SOLIN GENERATED RECIPE

Herb-Baked Cod with Steamed Broccoli and Lemon Quinoa

Oven-baked cod seasoned with fresh herbs and lemon, served with fluffy quinoa and vibrant steamed broccoli for a bright, citrusy finish.

NUTRITION

342kcal
Protein
16.5g
Fat
22.9g
Carbs
21.2g

SERVINGS

1 serving

INGREDIENTS

2.1 ounces Cod Fillet

1/4 cup Cooked Quinoa

1 cup Steamed Broccoli

1.5 tablespoons Extra Virgin Olive Oil

1 tablespoon Fresh Lemon Juice

PREPARATION

  • 1

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

  • 2

    Place the cod fillet on the baking sheet, drizzle with half a tablespoon of olive oil, and season with fresh herbs and half of the lemon juice.

  • 3

    Bake the cod for 10-12 minutes or until the fish is opaque and flakes easily with a fork.

  • 4

    While the fish is baking, steam the broccoli florets in a steamer basket over boiling water for 5 minutes until tender-crisp.

  • 5

    In a small bowl, toss the warm cooked quinoa with the remaining tablespoon of olive oil, the rest of the lemon juice, and a bit of lemon zest.

  • 6

    Serve the herb-baked cod over the bed of lemon quinoa with the steamed broccoli on the side.