Seared Cod Fillet with Roasted Broccoli and Quinoa

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

Seared Cod Fillet with Roasted Broccoli and Quinoa

YOUR SOLIN GENERATED RECIPE

Seared Cod Fillet with Roasted Broccoli and Quinoa

Pan-seared cod and oven-roasted broccoli served over a bed of quinoa with a bright squeeze of fresh lemon.

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NUTRITION

383kcal
Protein
39.8g
Fat
10.6g
Carbs
34.2g

SERVINGS

1 serving

INGREDIENTS

6 ounces Cod Fillet

0.5 cup cooked Quinoa

2 cups Broccoli florets

1.5 teaspoons Extra Virgin Olive Oil

1 tablespoon Lemon Juice

1 clove Garlic

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PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Toss the broccoli florets with half of the olive oil, salt, and pepper, then spread them on a baking sheet and roast for 15-20 minutes until tender.

  • 3

    Prepare the quinoa according to package instructions using water or vegetable broth until fluffy.

  • 4

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

  • 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 the exterior is golden and the fish flakes easily with a fork.

  • 7

    Plate the cod over the cooked quinoa alongside the roasted broccoli and finish with a fresh squeeze of lemon juice.

Seared Cod Fillet with Roasted Broccoli and Quinoa

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

Seared Cod Fillet with Roasted Broccoli and Quinoa

YOUR SOLIN GENERATED RECIPE

Seared Cod Fillet with Roasted Broccoli and Quinoa

Pan-seared cod and oven-roasted broccoli served over a bed of quinoa with a bright squeeze of fresh lemon.

NUTRITION

383kcal
Protein
39.8g
Fat
10.6g
Carbs
34.2g

SERVINGS

1 serving

INGREDIENTS

6 ounces Cod Fillet

0.5 cup cooked Quinoa

2 cups Broccoli florets

1.5 teaspoons Extra Virgin Olive Oil

1 tablespoon Lemon Juice

1 clove Garlic

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Toss the broccoli florets with half of the olive oil, salt, and pepper, then spread them on a baking sheet and roast for 15-20 minutes until tender.

  • 3

    Prepare the quinoa according to package instructions using water or vegetable broth until fluffy.

  • 4

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

  • 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 the exterior is golden and the fish flakes easily with a fork.

  • 7

    Plate the cod over the cooked quinoa alongside the roasted broccoli and finish with a fresh squeeze of lemon juice.