Seared Cod with Crunchy Cabbage Slaw and Quinoa

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

Seared Cod with Crunchy Cabbage Slaw and Quinoa

YOUR SOLIN GENERATED RECIPE

Seared Cod with Crunchy Cabbage Slaw and Quinoa

Pan-seared cod seasoned with lime and cumin, served over fluffy quinoa with a zesty cabbage slaw for a satisfying crunch.

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NUTRITION

406kcal
Protein
41.7g
Fat
12.5g
Carbs
32.5g

SERVINGS

1 serving

INGREDIENTS

7 ounces Cod Fillet

1/2 cup cooked Quinoa

1 cup shredded Green Cabbage

1/2 cup shredded Red Cabbage

1/4 cup shredded Carrots

2 teaspoons Extra Virgin Olive Oil

1 tablespoon Lime Juice

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PREPARATION

  • 1

    Rinse quinoa and cook according to package instructions until fluffy.

  • 2

    Whisk half the olive oil with lime juice, salt, and pepper in a small bowl.

  • 3

    Toss the shredded green cabbage, red cabbage, and carrots with the lime dressing.

  • 4

    Season the cod fillet with cumin, salt, and pepper on both sides.

  • 5

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

  • 6

    Sear the cod for 3-4 minutes per side until it flakes easily with a fork.

  • 7

    Plate the cod over the quinoa and serve alongside the zesty, crunchy slaw.

Seared Cod with Crunchy Cabbage Slaw and Quinoa

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

Seared Cod with Crunchy Cabbage Slaw and Quinoa

YOUR SOLIN GENERATED RECIPE

Seared Cod with Crunchy Cabbage Slaw and Quinoa

Pan-seared cod seasoned with lime and cumin, served over fluffy quinoa with a zesty cabbage slaw for a satisfying crunch.

NUTRITION

406kcal
Protein
41.7g
Fat
12.5g
Carbs
32.5g

SERVINGS

1 serving

INGREDIENTS

7 ounces Cod Fillet

1/2 cup cooked Quinoa

1 cup shredded Green Cabbage

1/2 cup shredded Red Cabbage

1/4 cup shredded Carrots

2 teaspoons Extra Virgin Olive Oil

1 tablespoon Lime Juice

PREPARATION

  • 1

    Rinse quinoa and cook according to package instructions until fluffy.

  • 2

    Whisk half the olive oil with lime juice, salt, and pepper in a small bowl.

  • 3

    Toss the shredded green cabbage, red cabbage, and carrots with the lime dressing.

  • 4

    Season the cod fillet with cumin, salt, and pepper on both sides.

  • 5

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

  • 6

    Sear the cod for 3-4 minutes per side until it flakes easily with a fork.

  • 7

    Plate the cod over the quinoa and serve alongside the zesty, crunchy slaw.