Herb-Roasted Cod with Quinoa and Steamed Broccoli

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

Herb-Roasted Cod with Quinoa and Steamed Broccoli

YOUR SOLIN GENERATED RECIPE

Herb-Roasted Cod with Quinoa and Steamed Broccoli

Flaky cod fillets roasted with fresh parsley and lemon, served alongside fluffy quinoa and tender steamed broccoli with a bright citrusy tang.

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NUTRITION

507kcal
Protein
37.9g
Fat
23.8g
Carbs
39.1g

SERVINGS

1 serving

INGREDIENTS

5.5 oz Cod Fillet

0.5 cup cooked Quinoa

1.5 cups Broccoli florets

1.5 tbsp Olive Oil

1 tbsp Lemon Juice

1 clove Garlic

1 tbsp Fresh Parsley

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PREPARATION

  • 1

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

  • 2

    Rinse the quinoa and cook in a small pot with water until all liquid is absorbed and the grains are fluffy.

  • 3

    Pat the cod fillets dry and place them on the baking sheet, drizzling with half the olive oil and seasoning with minced garlic and chopped parsley.

  • 4

    Roast the cod in the oven for 10 to 12 minutes until the fish is opaque and flakes easily with a fork.

  • 5

    Steam the broccoli florets over boiling water for 5 to 7 minutes until they are tender and reach a vibrant green color.

  • 6

    Assemble the plate by layering the roasted cod over the quinoa and broccoli, finishing with a drizzle of fresh lemon juice and the remaining olive oil.

Herb-Roasted Cod with Quinoa and Steamed Broccoli

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

Herb-Roasted Cod with Quinoa and Steamed Broccoli

YOUR SOLIN GENERATED RECIPE

Herb-Roasted Cod with Quinoa and Steamed Broccoli

Flaky cod fillets roasted with fresh parsley and lemon, served alongside fluffy quinoa and tender steamed broccoli with a bright citrusy tang.

NUTRITION

507kcal
Protein
37.9g
Fat
23.8g
Carbs
39.1g

SERVINGS

1 serving

INGREDIENTS

5.5 oz Cod Fillet

0.5 cup cooked Quinoa

1.5 cups Broccoli florets

1.5 tbsp Olive Oil

1 tbsp Lemon Juice

1 clove Garlic

1 tbsp Fresh Parsley

PREPARATION

  • 1

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

  • 2

    Rinse the quinoa and cook in a small pot with water until all liquid is absorbed and the grains are fluffy.

  • 3

    Pat the cod fillets dry and place them on the baking sheet, drizzling with half the olive oil and seasoning with minced garlic and chopped parsley.

  • 4

    Roast the cod in the oven for 10 to 12 minutes until the fish is opaque and flakes easily with a fork.

  • 5

    Steam the broccoli florets over boiling water for 5 to 7 minutes until they are tender and reach a vibrant green color.

  • 6

    Assemble the plate by layering the roasted cod over the quinoa and broccoli, finishing with a drizzle of fresh lemon juice and the remaining olive oil.