Name: Seared Fish Fillet with Roasted Broccoli and Quinoa
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 6 ounces Cod Fillet; 0.5 cup Cooked Quinoa; 1.5 cups Broccoli Florets; 2 teaspoons Extra Virgin Olive Oil; 1 tablespoon Lemon Juice; 0.25 teaspoon Smoked Paprika

Seared Fish Fillet 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

Seared Fish Fillet with Roasted Broccoli and Quinoa

Pan-seared cod served over fluffy quinoa and oven-roasted broccoli florets, finished with a squeeze of fresh lemon and a pinch of smoky paprika.

Try 7 days free, then $12.99 / mo.

NUTRITION

Protein

38.2g

Fat

12.5g

Carbs

29.4g

SERVINGS

1 serving

INGREDIENTS

6 ounces Cod Fillet

0.5 cup Cooked Quinoa

1.5 cups Broccoli Florets

2 teaspoons Extra Virgin Olive Oil

1 tablespoon Lemon Juice

0.25 teaspoon Smoked Paprika

Try 7 days free, then $12.99 / mo.

PREPARATION

1
Preheat your oven to 400°F and line a baking sheet with parchment paper.
2
Toss the broccoli florets with one teaspoon of olive oil and a pinch of sea salt on the prepared baking sheet.
3
Roast the broccoli for 15 to 20 minutes until the edges are tender and slightly charred.
4
While the broccoli roasts, pat the cod fillet dry with paper towels and season both sides with smoked paprika and salt.
5
Heat the remaining teaspoon of olive oil in a non-stick skillet over medium-high heat.
6
Place the cod in the skillet and sear for 3 to 4 minutes per side until the fish is opaque and flakes easily.
7
Warm the pre-cooked quinoa and plate it alongside the roasted broccoli.
8
Top with the seared fish fillet and drizzle with fresh lemon juice before serving.