YOUR SOLIN GENERATED RECIPE
Seared Cod with Steamed Broccoli and Garlic Quinoa
Pan-seared cod and garlic-infused quinoa served with tender steamed broccoli, finished with a bright squeeze of lemon for a light and flaky texture.
INGREDIENTS
4.75 ounces Cod Fillet
0.5 cup cooked Quinoa
1 cup Broccoli florets
1 teaspoon Extra Virgin Olive Oil
1 clove Garlic, minced
PREPARATION
Rinse the quinoa thoroughly and simmer in water or low-sodium broth with the minced garlic until all liquid is absorbed and the quinoa is fluffy.
Steam the broccoli florets over boiling water for approximately 5 minutes until they are bright green and tender-crisp.
Pat the cod fillet completely dry with a paper towel and season both sides with a pinch of sea salt and cracked black pepper.
Heat the olive oil in a non-stick skillet over medium-high heat and sear the cod for 3 to 4 minutes per side until it is opaque and easily flakes with a fork.
Plate the garlic quinoa and steamed broccoli alongside the cod, finishing the dish with a fresh squeeze of lemon juice if desired.