Baked Cod with Roasted Broccoli and Quinoa

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

Baked Cod with Roasted Broccoli and Quinoa

YOUR SOLIN GENERATED RECIPE

Baked Cod with Roasted Broccoli and Quinoa

Cod fillet baked with lemon and garlic, served over fluffy quinoa with a side of roasted broccoli florets for a tender, flaky finish.

Try 7 days free, then $12.99 / mo.

NUTRITION

279kcal
Protein
15.6g
Fat
15.4g
Carbs
21.5g

SERVINGS

1 serving

INGREDIENTS

2 ounces Cod Fillet

1/3 cup Cooked Quinoa

1 cup Broccoli Florets

1 tablespoon Extra Virgin Olive Oil

1 tablespoon Lemon Juice

1 clove Garlic, minced

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

  • 2

    Toss the broccoli florets with half of the olive oil and a pinch of sea salt on one side of the baking sheet.

  • 3

    Place the cod fillet on the other side of the sheet, drizzling with the remaining olive oil, lemon juice, and minced garlic.

  • 4

    Bake for 12 to 15 minutes until the cod is opaque and flakes easily with a fork, and the broccoli is tender and slightly charred.

  • 5

    While the fish and vegetables roast, warm your pre-cooked quinoa in a small pan or the microwave.

  • 6

    Plate the fluffy quinoa and top with the baked cod and roasted broccoli, drizzling any remaining pan juices over the top.

Baked Cod with Roasted Broccoli and Quinoa

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

Baked Cod with Roasted Broccoli and Quinoa

YOUR SOLIN GENERATED RECIPE

Baked Cod with Roasted Broccoli and Quinoa

Cod fillet baked with lemon and garlic, served over fluffy quinoa with a side of roasted broccoli florets for a tender, flaky finish.

NUTRITION

279kcal
Protein
15.6g
Fat
15.4g
Carbs
21.5g

SERVINGS

1 serving

INGREDIENTS

2 ounces Cod Fillet

1/3 cup Cooked Quinoa

1 cup Broccoli Florets

1 tablespoon Extra Virgin Olive Oil

1 tablespoon Lemon Juice

1 clove Garlic, minced

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

  • 2

    Toss the broccoli florets with half of the olive oil and a pinch of sea salt on one side of the baking sheet.

  • 3

    Place the cod fillet on the other side of the sheet, drizzling with the remaining olive oil, lemon juice, and minced garlic.

  • 4

    Bake for 12 to 15 minutes until the cod is opaque and flakes easily with a fork, and the broccoli is tender and slightly charred.

  • 5

    While the fish and vegetables roast, warm your pre-cooked quinoa in a small pan or the microwave.

  • 6

    Plate the fluffy quinoa and top with the baked cod and roasted broccoli, drizzling any remaining pan juices over the top.