Crispy Baked Fish with Roasted Broccoli and Quinoa

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

Crispy Baked Fish with Roasted Broccoli and Quinoa

YOUR SOLIN GENERATED RECIPE

Crispy Baked Fish with Roasted Broccoli and Quinoa

Oven-roasted cod fillets coated in a zesty almond crust, served with charred broccoli florets and fluffy quinoa for a satisfying, golden crunch.

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NUTRITION

422kcal
Protein
41.1g
Fat
15.6g
Carbs
31.6g

SERVINGS

1 serving

INGREDIENTS

6 ounces Cod Fillet

1/2 cup cooked Quinoa

1.5 cups Broccoli florets

2 tablespoons Almond Flour

1 teaspoon Olive Oil

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PREPARATION

  • 1

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

  • 2

    Toss the broccoli florets with half of the olive oil and a pinch of sea salt, then spread them out on one side of the baking sheet.

  • 3

    In a small shallow bowl, combine the almond flour with lemon zest, dried parsley, and a pinch of black pepper.

  • 4

    Brush the cod fillet with the remaining olive oil and press the almond mixture firmly onto the top of the fish to create an even crust.

  • 5

    Place the fish on the other side of the baking sheet and bake for 12 to 15 minutes until the broccoli is tender and the fish flakes easily with a fork.

  • 6

    While the fish and vegetables roast, warm your pre-cooked quinoa and fluff it with a fork, adding a squeeze of fresh lemon juice if desired.

  • 7

    Plate the crispy fish alongside the roasted broccoli and fluffy quinoa for a clean, protein-packed lunch.

Crispy Baked Fish with Roasted Broccoli and Quinoa

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

Crispy Baked Fish with Roasted Broccoli and Quinoa

YOUR SOLIN GENERATED RECIPE

Crispy Baked Fish with Roasted Broccoli and Quinoa

Oven-roasted cod fillets coated in a zesty almond crust, served with charred broccoli florets and fluffy quinoa for a satisfying, golden crunch.

NUTRITION

422kcal
Protein
41.1g
Fat
15.6g
Carbs
31.6g

SERVINGS

1 serving

INGREDIENTS

6 ounces Cod Fillet

1/2 cup cooked Quinoa

1.5 cups Broccoli florets

2 tablespoons Almond Flour

1 teaspoon Olive Oil

PREPARATION

  • 1

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

  • 2

    Toss the broccoli florets with half of the olive oil and a pinch of sea salt, then spread them out on one side of the baking sheet.

  • 3

    In a small shallow bowl, combine the almond flour with lemon zest, dried parsley, and a pinch of black pepper.

  • 4

    Brush the cod fillet with the remaining olive oil and press the almond mixture firmly onto the top of the fish to create an even crust.

  • 5

    Place the fish on the other side of the baking sheet and bake for 12 to 15 minutes until the broccoli is tender and the fish flakes easily with a fork.

  • 6

    While the fish and vegetables roast, warm your pre-cooked quinoa and fluff it with a fork, adding a squeeze of fresh lemon juice if desired.

  • 7

    Plate the crispy fish alongside the roasted broccoli and fluffy quinoa for a clean, protein-packed lunch.