YOUR SOLIN GENERATED RECIPE
Pan-Seared White Fish with Roasted Vegetables and Herb Quinoa
Pan-seared cod served over fluffy herb-infused quinoa and roasted summer vegetables, finished with a crunch of toasted almonds.
INGREDIENTS
6 ounces Atlantic Cod Fillet
0.75 cup Cooked Quinoa
1 cup Diced Zucchini
0.5 cup Diced Red Bell Pepper
1 tablespoon Slivered Almonds
1.5 teaspoons Extra Virgin Olive Oil
1 tablespoon Fresh Lemon Juice
1 tablespoon Chopped Fresh Parsley
PREPARATION
Preheat your oven to 400°F and line a small baking sheet with parchment paper.
Toss the diced zucchini and red bell pepper with half a teaspoon of olive oil and a pinch of sea salt.
Spread the vegetables on the baking sheet and roast for 15 to 18 minutes until they are tender and slightly caramelized.
While the vegetables roast, prepare the quinoa according to package instructions if not using pre-cooked leftovers.
Pat the cod fillet dry with a paper towel and season both sides with salt, pepper, and your favorite dried herbs.
Heat the remaining teaspoon of olive oil in a non-stick skillet over medium-high heat.
Place the cod in the skillet and sear for 3 to 4 minutes per side until the fish is opaque and flakes easily with a fork.
In a small bowl, fold the fresh lemon juice and chopped parsley into the warm quinoa.
Assemble the dish by placing the herb quinoa on a plate, topping it with the roasted vegetables and the seared cod.
Garnish with slivered almonds for a toasted crunch.