YOUR SOLIN GENERATED RECIPE
Seared White Fish with Roasted Broccoli and Quinoa
Pan-seared cod served over fluffy quinoa with garlic-roasted broccoli, finished with a squeeze of fresh lemon and a sprinkle of toasted red pepper flakes.
INGREDIENTS
7.5 oz Cod Fillet
0.5 cup cooked Quinoa
1.5 cups Broccoli Florets
1 tbsp Extra Virgin Olive Oil
1 clove Garlic, minced
1 tbsp Lemon Juice
PREPARATION
Preheat your oven to 400°F (200°C).
On a baking sheet, toss the broccoli florets with half of the olive oil, minced garlic, salt, and pepper.
Roast the broccoli for 15-20 minutes until the edges are tender and slightly charred.
While the broccoli is roasting, ensure your quinoa is cooked and kept warm.
Pat the cod fillet dry with paper towels and season both sides with a pinch of salt and pepper.
Heat the remaining olive oil in a non-stick skillet over medium-high heat.
Place the fish in the skillet and sear for 3-4 minutes per side until the exterior is golden and the fish flakes easily with a fork.
Place the fluffy quinoa on a plate, top with the roasted broccoli, and nestle the seared fish on the side.
Drizzle the entire dish with fresh lemon juice and serve immediately.