Seared Cod with Roasted Broccoli and Quinoa

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

Seared Cod with Roasted Broccoli and Quinoa

YOUR SOLIN GENERATED RECIPE

Seared Cod with Roasted Broccoli and Quinoa

Pan-seared cod served over fluffy quinoa and roasted broccoli, topped with a soft-boiled egg for a rich, jammy finish.

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NUTRITION

519kcal
Protein
41.6g
Fat
22.5g
Carbs
39.4g

SERVINGS

1 serving

INGREDIENTS

5 ounces Cod Fillet

0.75 cup cooked Quinoa

1.5 cups Broccoli florets

1 large Egg

1 tablespoon Extra Virgin Olive Oil

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PREPARATION

  • 1

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

  • 2

    Toss the broccoli florets with half of the olive oil and a pinch of sea salt, then roast for 15-20 minutes until the edges are crispy.

  • 3

    While the broccoli roasts, bring a small pot of water to a boil and carefully lower in the egg, simmering for 6 and a half minutes for a jammy yolk.

  • 4

    Remove the egg and place it in an ice bath immediately, then peel and set aside.

  • 5

    Pat the cod fillet dry with a paper towel and season both sides with salt and pepper.

  • 6

    Heat the remaining olive oil in a non-stick skillet over medium-high heat and sear the cod for 3-4 minutes per side until opaque and flaky.

  • 7

    Fluff the cooked quinoa with a fork and plate it alongside the roasted broccoli.

  • 8

    Place the seared cod on top of the quinoa and finish with the halved soft-boiled egg.

Seared Cod with Roasted Broccoli and Quinoa

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

Seared Cod with Roasted Broccoli and Quinoa

YOUR SOLIN GENERATED RECIPE

Seared Cod with Roasted Broccoli and Quinoa

Pan-seared cod served over fluffy quinoa and roasted broccoli, topped with a soft-boiled egg for a rich, jammy finish.

NUTRITION

519kcal
Protein
41.6g
Fat
22.5g
Carbs
39.4g

SERVINGS

1 serving

INGREDIENTS

5 ounces Cod Fillet

0.75 cup cooked Quinoa

1.5 cups Broccoli florets

1 large Egg

1 tablespoon Extra Virgin Olive Oil

PREPARATION

  • 1

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

  • 2

    Toss the broccoli florets with half of the olive oil and a pinch of sea salt, then roast for 15-20 minutes until the edges are crispy.

  • 3

    While the broccoli roasts, bring a small pot of water to a boil and carefully lower in the egg, simmering for 6 and a half minutes for a jammy yolk.

  • 4

    Remove the egg and place it in an ice bath immediately, then peel and set aside.

  • 5

    Pat the cod fillet dry with a paper towel and season both sides with salt and pepper.

  • 6

    Heat the remaining olive oil in a non-stick skillet over medium-high heat and sear the cod for 3-4 minutes per side until opaque and flaky.

  • 7

    Fluff the cooked quinoa with a fork and plate it alongside the roasted broccoli.

  • 8

    Place the seared cod on top of the quinoa and finish with the halved soft-boiled egg.