YOUR SOLIN GENERATED RECIPE
Seared Cod with Smoky Paprika Quinoa and Roasted Plantains
Pan-seared cod seasoned with smoked paprika served over fluffy quinoa and sweet roasted plantains, finished with a squeeze of zesty lime.
INGREDIENTS
8 ounces Cod Fillet
1/2 cup cooked Quinoa
1/2 cup sliced yellow Plantain
1 teaspoon Olive Oil
1 teaspoon Smoked Paprika
1 tablespoon Lime Juice
PREPARATION
Preheat your oven to 400°F and line a small baking sheet with parchment paper.
Peel the yellow plantain and slice it into half-inch rounds, then arrange them on the baking sheet and roast for 15-18 minutes until tender and slightly golden.
While the plantains roast, prepare the quinoa according to package instructions if not already cooked, and fluff with a fork.
Pat the cod fillets dry with a paper towel and season both sides evenly with smoked paprika, salt, and black pepper.
Heat the olive oil in a non-stick skillet over medium-high heat.
Place the cod in the skillet and sear for 3-4 minutes per side until the fish is opaque and flakes easily with a fork.
In a small bowl, toss the cooked quinoa with the fresh lime juice and an extra pinch of paprika if desired.
Serve the seared cod over the bed of smoky quinoa with the roasted plantains on the side.