Name: Herb-Roasted Cod with Steamed Quinoa and Roasted Broccoli
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 7 oz Cod Fillet; 0.75 cup Cooked Quinoa; 1.5 cups Broccoli florets; 2 tsp Extra Virgin Olive Oil; 1 tbsp Lemon Juice; 2 tbsp Fresh Parsley and Dill, chopped

Herb-Roasted Cod with Steamed Quinoa and Roasted Broccoli

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

YOUR SOLIN GENERATED RECIPE

Herb-Roasted Cod with Steamed Quinoa and Roasted Broccoli

Herb-roasted cod fillets served with fluffy steamed quinoa and tender broccoli florets, finished with a bright squeeze of zesty lemon.

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NUTRITION

Protein

45.7g

Fat

14.6g

Carbs

41.6g

SERVINGS

1 serving

INGREDIENTS

7 oz Cod Fillet

0.75 cup Cooked Quinoa

1.5 cups Broccoli florets

2 tsp Extra Virgin Olive Oil

1 tbsp Lemon Juice

2 tbsp Fresh Parsley and Dill, chopped

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PREPARATION

1
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
2
Toss the broccoli florets with one teaspoon of olive oil, salt, and pepper, then spread them on one side of the baking sheet.
3
Pat the cod fillet dry with a paper towel and place it on the other side of the baking sheet.
4
Drizzle the cod with the remaining teaspoon of olive oil and top with the chopped fresh parsley and dill.
5
Roast the cod and broccoli in the oven for 12-15 minutes until the fish is opaque and flakes easily with a fork and the broccoli is tender.
6
While the fish roasts, warm your pre-cooked quinoa in a small saucepan or microwave until steaming.
7
Plate the roasted cod alongside the quinoa and broccoli, then finish the entire dish with a fresh squeeze of lemon juice.