Seared White Fish with Steamed Vegetables and Nutty Quinoa

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

Seared White Fish with Steamed Vegetables and Nutty Quinoa

YOUR SOLIN GENERATED RECIPE

Seared White Fish with Steamed Vegetables and Nutty Quinoa

Pan-seared cod served over fluffy quinoa with steamed broccoli and toasted slivered almonds for a satisfying crunch.

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NUTRITION

384kcal
Protein
39g
Fat
12.8g
Carbs
29.1g

SERVINGS

1 serving

INGREDIENTS

6 oz Cod Fillet

1/2 cup Cooked Quinoa

1 cup Broccoli Florets

1 tbsp Slivered Almonds

1 tsp Extra Virgin Olive Oil

1 tbsp Lemon Juice

Salt and Pepper to taste

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PREPARATION

  • 1

    Rinse the quinoa and cook according to package directions if not already prepared.

  • 2

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

  • 3

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

  • 4

    Steam the broccoli florets in a steamer basket over boiling water until tender-crisp, about 5 minutes.

  • 5

    Toast the slivered almonds in a small dry pan over medium heat for 2-3 minutes until fragrant and lightly browned.

  • 6

    Fluff the cooked quinoa with a fork and stir in the toasted almonds.

  • 7

    Serve the seared fish over the nutty quinoa with the steamed broccoli on the side and a fresh squeeze of lemon juice.

Seared White Fish with Steamed Vegetables and Nutty Quinoa

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

Seared White Fish with Steamed Vegetables and Nutty Quinoa

YOUR SOLIN GENERATED RECIPE

Seared White Fish with Steamed Vegetables and Nutty Quinoa

Pan-seared cod served over fluffy quinoa with steamed broccoli and toasted slivered almonds for a satisfying crunch.

NUTRITION

384kcal
Protein
39g
Fat
12.8g
Carbs
29.1g

SERVINGS

1 serving

INGREDIENTS

6 oz Cod Fillet

1/2 cup Cooked Quinoa

1 cup Broccoli Florets

1 tbsp Slivered Almonds

1 tsp Extra Virgin Olive Oil

1 tbsp Lemon Juice

Salt and Pepper to taste

PREPARATION

  • 1

    Rinse the quinoa and cook according to package directions if not already prepared.

  • 2

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

  • 3

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

  • 4

    Steam the broccoli florets in a steamer basket over boiling water until tender-crisp, about 5 minutes.

  • 5

    Toast the slivered almonds in a small dry pan over medium heat for 2-3 minutes until fragrant and lightly browned.

  • 6

    Fluff the cooked quinoa with a fork and stir in the toasted almonds.

  • 7

    Serve the seared fish over the nutty quinoa with the steamed broccoli on the side and a fresh squeeze of lemon juice.