Herb-Baked Cod with Steamed Broccoli and Lemon Quinoa

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

Herb-Baked Cod with Steamed Broccoli and Lemon Quinoa

YOUR SOLIN GENERATED RECIPE

Herb-Baked Cod with Steamed Broccoli and Lemon Quinoa

Flaky cod fillets baked with fresh parsley and thyme, served with fluffy lemon-infused quinoa and vibrant steamed broccoli for a zesty finish.

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NUTRITION

297kcal
Protein
44.9g
Fat
5.1g
Carbs
17.5g

SERVINGS

1 serving

INGREDIENTS

8 oz Cod Fillet

1/4 cup cooked Quinoa

1 cup Broccoli florets

1/2 tsp Olive Oil

1 tbsp Lemon Juice

1 tbsp fresh Parsley

1/4 tsp dried Thyme

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PREPARATION

  • 1

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

  • 2

    Pat cod fillets dry with a paper towel and brush evenly with olive oil.

  • 3

    Season the fish with salt, pepper, dried thyme, and half of the fresh parsley.

  • 4

    Place cod on the prepared baking sheet and bake for 12-15 minutes until the fish is opaque and flakes easily with a fork.

  • 5

    While the fish bakes, steam the broccoli florets over boiling water for 5-7 minutes until tender and bright green.

  • 6

    In a small bowl, fluff the warm pre-cooked quinoa and stir in the fresh lemon juice and remaining parsley.

  • 7

    Plate the herb-baked cod alongside the lemon quinoa and steamed broccoli, garnishing with extra lemon zest if desired.

Herb-Baked Cod with Steamed Broccoli and Lemon Quinoa

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

Herb-Baked Cod with Steamed Broccoli and Lemon Quinoa

YOUR SOLIN GENERATED RECIPE

Herb-Baked Cod with Steamed Broccoli and Lemon Quinoa

Flaky cod fillets baked with fresh parsley and thyme, served with fluffy lemon-infused quinoa and vibrant steamed broccoli for a zesty finish.

NUTRITION

297kcal
Protein
44.9g
Fat
5.1g
Carbs
17.5g

SERVINGS

1 serving

INGREDIENTS

8 oz Cod Fillet

1/4 cup cooked Quinoa

1 cup Broccoli florets

1/2 tsp Olive Oil

1 tbsp Lemon Juice

1 tbsp fresh Parsley

1/4 tsp dried Thyme

PREPARATION

  • 1

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

  • 2

    Pat cod fillets dry with a paper towel and brush evenly with olive oil.

  • 3

    Season the fish with salt, pepper, dried thyme, and half of the fresh parsley.

  • 4

    Place cod on the prepared baking sheet and bake for 12-15 minutes until the fish is opaque and flakes easily with a fork.

  • 5

    While the fish bakes, steam the broccoli florets over boiling water for 5-7 minutes until tender and bright green.

  • 6

    In a small bowl, fluff the warm pre-cooked quinoa and stir in the fresh lemon juice and remaining parsley.

  • 7

    Plate the herb-baked cod alongside the lemon quinoa and steamed broccoli, garnishing with extra lemon zest if desired.