YOUR SOLIN GENERATED RECIPE
Seared Cod with Steamed Broccoli and Lemon Pepper Quinoa
Pan-seared cod fillets served over fluffy lemon-pepper quinoa with tender steamed broccoli and a bright, zesty finish.
INGREDIENTS
7 ounces Cod Fillet
1/3 cup cooked Quinoa
1.5 cups Broccoli florets
1/2 teaspoon Olive Oil
1 tablespoon Lemon Juice
1/4 teaspoon Black Pepper
PREPARATION
Prepare the quinoa according to package directions, then fluff with a fork and stir in half of the lemon juice and the black pepper.
Place the broccoli florets in a steamer basket over boiling water and steam for 5 minutes until tender-crisp and vibrant green.
Pat the cod fillets completely dry with a paper towel and season lightly with sea salt and additional 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, or until the fish is opaque and flakes easily with a fork.
Serve the seared cod over the bed of quinoa with steamed broccoli on the side, drizzling the remaining lemon juice over the fish.