Name: Herb-Baked Cod with Roasted Broccoli and Quinoa
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 8 ounces Cod Fillet; 0.5 cup Cooked Quinoa; 1.5 cups Broccoli Florets; 0.5 tablespoon Extra Virgin Olive Oil; 1 tablespoon Lemon Juice; 1 clove Garlic, minced; 1 teaspoon Dried Parsley; 0.5 teaspoon Dried Thyme; Salt and pepper to taste

Herb-Baked Cod with Roasted Broccoli and Quinoa

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

YOUR SOLIN GENERATED RECIPE

Herb-Baked Cod with Roasted Broccoli and Quinoa

Flaky cod fillets baked with a fresh lemon-herb rub, served alongside nutty quinoa and tender broccoli florets with a hint of crisp char.

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NUTRITION

Protein

49.2g

Fat

10.8g

Carbs

30.2g

SERVINGS

1 serving

INGREDIENTS

8 ounces Cod Fillet

0.5 cup Cooked Quinoa

1.5 cups Broccoli Florets

0.5 tablespoon Extra Virgin Olive Oil

1 tablespoon Lemon Juice

1 clove Garlic, minced

1 teaspoon Dried Parsley

0.5 teaspoon Dried Thyme

Salt and pepper to taste

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PREPARATION

1
Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.
2
Toss the broccoli florets with half of the olive oil, minced garlic, salt, and pepper directly on the baking sheet.
3
Spread the broccoli in a single layer and roast for 8 minutes.
4
While broccoli roasts, pat the cod fillets dry and season both sides with lemon juice, the remaining olive oil, parsley, thyme, salt, and pepper.
5
Move the broccoli to one side of the pan and place the cod fillets on the other side.
6
Return the pan to the oven and bake for an additional 10 to 12 minutes, or until the cod is opaque and flakes easily with a fork.
7
Serve the herb-baked cod and roasted broccoli over a bed of warm cooked quinoa.