Seared Cod with Steamed Broccoli and Quinoa

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

Seared Cod with Steamed Broccoli and Quinoa

YOUR SOLIN GENERATED RECIPE

Seared Cod with Steamed Broccoli and Quinoa

Pan-seared cod fillets served over fluffy quinoa and tender steamed broccoli, finished with a bright squeeze of fresh lemon.

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NUTRITION

269kcal
Protein
32.3g
Fat
7g
Carbs
21.3g

SERVINGS

1 serving

INGREDIENTS

5.2 ounces Wild Atlantic Cod Fillet

1/4 cup Cooked Quinoa

1.5 cups Fresh Broccoli Florets

1 teaspoon Extra Virgin Olive Oil

1 tablespoon Fresh Lemon Juice

1 clove Garlic, minced

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PREPARATION

  • 1

    Pat the cod fillet dry with a paper towel and season both sides with a pinch of sea salt and black pepper.

  • 2

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

  • 3

    Place the cod in the skillet and sear for several minutes until a golden crust forms, then carefully flip the fillet.

  • 4

    Add the minced garlic to the pan during the last minute of cooking, ensuring it becomes fragrant without burning.

  • 5

    Steam the fresh broccoli florets in a steamer basket over boiling water until they are tender-crisp and vibrant green.

  • 6

    Warm the pre-cooked quinoa in a small saucepan or microwave until heated through.

  • 7

    Serve the seared cod atop the bed of fluffy quinoa with the steamed broccoli on the side, finishing the dish with a bright squeeze of fresh lemon juice.

Seared Cod with Steamed Broccoli and Quinoa

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

Seared Cod with Steamed Broccoli and Quinoa

YOUR SOLIN GENERATED RECIPE

Seared Cod with Steamed Broccoli and Quinoa

Pan-seared cod fillets served over fluffy quinoa and tender steamed broccoli, finished with a bright squeeze of fresh lemon.

NUTRITION

269kcal
Protein
32.3g
Fat
7g
Carbs
21.3g

SERVINGS

1 serving

INGREDIENTS

5.2 ounces Wild Atlantic Cod Fillet

1/4 cup Cooked Quinoa

1.5 cups Fresh Broccoli Florets

1 teaspoon Extra Virgin Olive Oil

1 tablespoon Fresh Lemon Juice

1 clove Garlic, minced

PREPARATION

  • 1

    Pat the cod fillet dry with a paper towel and season both sides with a pinch of sea salt and black pepper.

  • 2

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

  • 3

    Place the cod in the skillet and sear for several minutes until a golden crust forms, then carefully flip the fillet.

  • 4

    Add the minced garlic to the pan during the last minute of cooking, ensuring it becomes fragrant without burning.

  • 5

    Steam the fresh broccoli florets in a steamer basket over boiling water until they are tender-crisp and vibrant green.

  • 6

    Warm the pre-cooked quinoa in a small saucepan or microwave until heated through.

  • 7

    Serve the seared cod atop the bed of fluffy quinoa with the steamed broccoli on the side, finishing the dish with a bright squeeze of fresh lemon juice.