NUTRITION

SERVINGS

INGREDIENTS

6.5 ounces Cod Fillet

1.5 cups Broccoli Florets

0.5 cup Cooked Quinoa

1 teaspoon Olive Oil

1 clove Garlic, minced

1 tablespoon Lemon Juice

PREPARATION

• 1

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

• 2

  Toss the broccoli florets with half of the olive oil and a pinch of salt and pepper, then spread them in a single layer on the baking sheet.

• 3

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

• 4

  While the broccoli roasts, heat a small splash of water in a saucepan over medium heat and sauté the minced garlic until fragrant.

• 5

  Stir the cooked quinoa into the garlic and heat through, seasoning with a touch of black pepper.

• 6

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

• 7

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

• 8

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

• 9

  Plate the garlic quinoa alongside the roasted broccoli and top with the seared cod.

• 10

  Drizzle the fresh lemon juice over the fish and garnish with flaky sea salt before serving.