Baked Cod with Steamed Broccoli and Quinoa

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

Baked Cod with Steamed Broccoli and Quinoa

YOUR SOLIN GENERATED RECIPE

Baked Cod with Steamed Broccoli and Quinoa

Flaky Atlantic cod oven-baked with lemon and oregano, served alongside protein-rich quinoa and vibrant steamed broccoli for a clean, zesty finish.

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NUTRITION

454kcal
Protein
42.6g
Fat
9.6g
Carbs
49.4g

SERVINGS

1 serving

INGREDIENTS

6.2 oz Atlantic Cod Fillet

1 cup cooked Quinoa

1.5 cups Broccoli florets

1 tsp Extra Virgin Olive Oil

1 tbsp Lemon Juice

0.5 tsp Dried Oregano

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PREPARATION

  • 1

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

  • 2

    Pat the cod fillet dry with a paper towel and place it on the prepared baking sheet.

  • 3

    Whisk together the olive oil, lemon juice, and dried oregano in a small bowl.

  • 4

    Brush the lemon-herb mixture evenly over the cod fillet.

  • 5

    Bake the cod for 10 to 12 minutes or until the fish is opaque and flakes easily with a fork.

  • 6

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

  • 7

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

  • 8

    Plate the baked cod alongside the quinoa and steamed broccoli, drizzling any remaining pan juices over the fish.

Baked Cod with Steamed Broccoli and Quinoa

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

Baked Cod with Steamed Broccoli and Quinoa

YOUR SOLIN GENERATED RECIPE

Baked Cod with Steamed Broccoli and Quinoa

Flaky Atlantic cod oven-baked with lemon and oregano, served alongside protein-rich quinoa and vibrant steamed broccoli for a clean, zesty finish.

NUTRITION

454kcal
Protein
42.6g
Fat
9.6g
Carbs
49.4g

SERVINGS

1 serving

INGREDIENTS

6.2 oz Atlantic Cod Fillet

1 cup cooked Quinoa

1.5 cups Broccoli florets

1 tsp Extra Virgin Olive Oil

1 tbsp Lemon Juice

0.5 tsp Dried Oregano

PREPARATION

  • 1

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

  • 2

    Pat the cod fillet dry with a paper towel and place it on the prepared baking sheet.

  • 3

    Whisk together the olive oil, lemon juice, and dried oregano in a small bowl.

  • 4

    Brush the lemon-herb mixture evenly over the cod fillet.

  • 5

    Bake the cod for 10 to 12 minutes or until the fish is opaque and flakes easily with a fork.

  • 6

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

  • 7

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

  • 8

    Plate the baked cod alongside the quinoa and steamed broccoli, drizzling any remaining pan juices over the fish.