YOUR SOLIN GENERATED RECIPE
Seared Cod Fillet with Steamed Broccoli and Quinoa
Pan-seared cod fillet served over fluffy quinoa and tender steamed broccoli, finished with a squeeze of zesty lemon.
INGREDIENTS
5.5 ounces Cod Fillet
0.5 cup cooked Quinoa
1.5 cups Broccoli florets
1 teaspoon Extra Virgin Olive Oil
1 tablespoon Lemon Juice
Pinch of Sea Salt and Black Pepper
PREPARATION
Rinse the quinoa thoroughly and cook in water or vegetable broth according to package instructions until fluffy.
Cut the broccoli into bite-sized florets and steam over boiling water for 5-6 minutes until tender-crisp and vibrant green.
Pat the cod fillet dry with paper towels and season both sides with a pinch of sea salt and black pepper.
Heat the olive oil in a non-stick skillet over medium-high heat until shimmering.
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.
Fluff the quinoa with a fork and place it on a plate alongside the steamed broccoli.
Top with the seared cod fillet and drizzle the entire dish with fresh lemon juice before serving.