YOUR SOLIN GENERATED RECIPE
Seared Cod Fillet with Steamed Broccoli and Quinoa
Pan-seared Atlantic cod served over fluffy quinoa and tender steamed broccoli, finished with a squeeze of fresh lemon and a sprinkle of flaky sea salt.
INGREDIENTS
7 oz Atlantic Cod Fillet
1/3 cup Cooked Quinoa
1.5 cups Broccoli florets
1 tsp Extra Virgin Olive Oil
1 tbsp Fresh Lemon Juice
PREPARATION
Prepare the quinoa according to package instructions if not already cooked.
Place the broccoli florets in a steamer basket over boiling water and steam for 5-6 minutes until tender-crisp and vibrant green.
Pat the cod fillet completely dry with paper towels and season both sides with a pinch of sea salt and black pepper.
Heat the olive oil in a non-stick skillet over medium-high heat until shimmering.
Place the cod in the skillet and sear for 3 to 4 minutes on the first side until a golden crust forms.
Carefully flip the fillet and cook for another 2 to 3 minutes until the fish is opaque and flakes easily with a fork.
Arrange the cooked quinoa and steamed broccoli on a plate.
Top with the seared cod fillet and drizzle the fresh lemon juice over the entire dish before serving.