Pan Seared White Fish with Roasted Broccoli and Herb Quinoa

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

Pan Seared White Fish with Roasted Broccoli and Herb Quinoa

YOUR SOLIN GENERATED RECIPE

Pan Seared White Fish with Roasted Broccoli and Herb Quinoa

Pan-seared cod fillets served over fluffy herb-infused quinoa with a side of charred roasted broccoli and a squeeze of zesty lemon.

Try 7 days free, then $12.99 / mo.

NUTRITION

304kcal
Protein
39.4g
Fat
7.2g
Carbs
21.9g

SERVINGS

1 serving

INGREDIENTS

6.5 oz Cod Fillet

1.5 cups Broccoli florets

1/4 cup Cooked Quinoa

1 tsp Extra Virgin Olive Oil

1 clove Garlic, minced

1 tbsp Lemon Juice

Fresh Parsley to taste

Try 7 days free, then $12.99 / mo.

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 the minced garlic, then spread them in a single layer on the baking sheet.

  • 3

    Roast the broccoli for 15-20 minutes until the edges are slightly charred and tender.

  • 4

    While the broccoli roasts, warm the pre-cooked quinoa in a small saucepan and stir in fresh chopped parsley and a splash of lemon juice.

  • 5

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

  • 6

    Heat the remaining olive oil in a non-stick skillet over medium-high heat.

  • 7

    Sear the cod for 3-4 minutes per side until the fish is opaque throughout and has a light golden crust.

  • 8

    Serve the pan-seared fish over the bed of herb quinoa with the roasted broccoli on the side and an extra squeeze of lemon.

Pan Seared White Fish with Roasted Broccoli and Herb Quinoa

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

Pan Seared White Fish with Roasted Broccoli and Herb Quinoa

YOUR SOLIN GENERATED RECIPE

Pan Seared White Fish with Roasted Broccoli and Herb Quinoa

Pan-seared cod fillets served over fluffy herb-infused quinoa with a side of charred roasted broccoli and a squeeze of zesty lemon.

NUTRITION

304kcal
Protein
39.4g
Fat
7.2g
Carbs
21.9g

SERVINGS

1 serving

INGREDIENTS

6.5 oz Cod Fillet

1.5 cups Broccoli florets

1/4 cup Cooked Quinoa

1 tsp Extra Virgin Olive Oil

1 clove Garlic, minced

1 tbsp Lemon Juice

Fresh Parsley to taste

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 the minced garlic, then spread them in a single layer on the baking sheet.

  • 3

    Roast the broccoli for 15-20 minutes until the edges are slightly charred and tender.

  • 4

    While the broccoli roasts, warm the pre-cooked quinoa in a small saucepan and stir in fresh chopped parsley and a splash of lemon juice.

  • 5

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

  • 6

    Heat the remaining olive oil in a non-stick skillet over medium-high heat.

  • 7

    Sear the cod for 3-4 minutes per side until the fish is opaque throughout and has a light golden crust.

  • 8

    Serve the pan-seared fish over the bed of herb quinoa with the roasted broccoli on the side and an extra squeeze of lemon.