Seared Cod with Roasted Broccoli and Quinoa

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

Seared Cod with Roasted Broccoli and Quinoa

YOUR SOLIN GENERATED RECIPE

Seared Cod with Roasted Broccoli and Quinoa

Pan-seared cod fillets served over fluffy quinoa and oven-roasted broccoli florets, finished with a squeeze of fresh lemon and a sprinkle of toasted garlic.

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NUTRITION

441kcal
Protein
61g
Fat
8.8g
Carbs
28.8g

SERVINGS

1 serving

INGREDIENTS

10.5 ounces Cod Fillet

0.5 cup Cooked Quinoa

1.5 cups Broccoli Florets

1 teaspoon Olive Oil

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PREPARATION

  • 1

    Preheat your oven to 400°F and line a baking sheet with parchment paper.

  • 2

    Toss the broccoli florets with half the olive oil and a pinch of salt and pepper.

  • 3

    Roast the broccoli for 15-20 minutes until the edges are tender and slightly charred.

  • 4

    Pat the cod fillets dry with a paper towel and season both sides with salt, pepper, and garlic powder.

  • 5

    Heat the remaining olive oil in a large non-stick skillet over medium-high heat.

  • 6

    Sear the cod for 3-4 minutes per side until the fish is opaque and flakes easily with a fork.

  • 7

    Plate the cod over the cooked quinoa alongside the roasted broccoli and serve with a lemon wedge.

Seared Cod with Roasted Broccoli and Quinoa

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

Seared Cod with Roasted Broccoli and Quinoa

YOUR SOLIN GENERATED RECIPE

Seared Cod with Roasted Broccoli and Quinoa

Pan-seared cod fillets served over fluffy quinoa and oven-roasted broccoli florets, finished with a squeeze of fresh lemon and a sprinkle of toasted garlic.

NUTRITION

441kcal
Protein
61g
Fat
8.8g
Carbs
28.8g

SERVINGS

1 serving

INGREDIENTS

10.5 ounces Cod Fillet

0.5 cup Cooked Quinoa

1.5 cups Broccoli Florets

1 teaspoon Olive Oil

PREPARATION

  • 1

    Preheat your oven to 400°F and line a baking sheet with parchment paper.

  • 2

    Toss the broccoli florets with half the olive oil and a pinch of salt and pepper.

  • 3

    Roast the broccoli for 15-20 minutes until the edges are tender and slightly charred.

  • 4

    Pat the cod fillets dry with a paper towel and season both sides with salt, pepper, and garlic powder.

  • 5

    Heat the remaining olive oil in a large non-stick skillet over medium-high heat.

  • 6

    Sear the cod for 3-4 minutes per side until the fish is opaque and flakes easily with a fork.

  • 7

    Plate the cod over the cooked quinoa alongside the roasted broccoli and serve with a lemon wedge.