Pan-Seared White Fish with Roasted Broccoli and Quinoa

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

Pan-Seared White Fish with Roasted Broccoli and Quinoa

YOUR SOLIN GENERATED RECIPE

Pan-Seared White Fish with Roasted Broccoli and Quinoa

Pan-seared cod fillets served over fluffy quinoa and oven-roasted broccoli, finished with a squeeze of fresh lemon and aromatic garlic.

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NUTRITION

446kcal
Protein
43.8g
Fat
17.1g
Carbs
30.7g

SERVINGS

1 serving

INGREDIENTS

7 oz Cod Fillet

0.5 cup cooked Quinoa

1.5 cups Broccoli Florets

1 tbsp Extra Virgin Olive Oil

1 tbsp Lemon Juice

1 clove Garlic

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PREPARATION

  • 1

    Preheat your oven to 400°F (200°C).

  • 2

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

  • 3

    Roast the broccoli for 15-20 minutes until the edges are slightly charred and tender.

  • 4

    While broccoli roasts, pat the cod fillet dry with paper towels and season with salt and pepper.

  • 5

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

  • 6

    Add the minced garlic to the skillet and cook for 30 seconds until fragrant.

  • 7

    Place the fish in the skillet and sear for 3-4 minutes per side until opaque and easily flaked with a fork.

  • 8

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

  • 9

    Plate the fish over the quinoa with the roasted broccoli on the side.

  • 10

    Drizzle the fresh lemon juice over the fish and serve immediately.

Pan-Seared White Fish with Roasted Broccoli and Quinoa

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

Pan-Seared White Fish with Roasted Broccoli and Quinoa

YOUR SOLIN GENERATED RECIPE

Pan-Seared White Fish with Roasted Broccoli and Quinoa

Pan-seared cod fillets served over fluffy quinoa and oven-roasted broccoli, finished with a squeeze of fresh lemon and aromatic garlic.

NUTRITION

446kcal
Protein
43.8g
Fat
17.1g
Carbs
30.7g

SERVINGS

1 serving

INGREDIENTS

7 oz Cod Fillet

0.5 cup cooked Quinoa

1.5 cups Broccoli Florets

1 tbsp Extra Virgin Olive Oil

1 tbsp Lemon Juice

1 clove Garlic

PREPARATION

  • 1

    Preheat your oven to 400°F (200°C).

  • 2

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

  • 3

    Roast the broccoli for 15-20 minutes until the edges are slightly charred and tender.

  • 4

    While broccoli roasts, pat the cod fillet dry with paper towels and season with salt and pepper.

  • 5

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

  • 6

    Add the minced garlic to the skillet and cook for 30 seconds until fragrant.

  • 7

    Place the fish in the skillet and sear for 3-4 minutes per side until opaque and easily flaked with a fork.

  • 8

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

  • 9

    Plate the fish over the quinoa with the roasted broccoli on the side.

  • 10

    Drizzle the fresh lemon juice over the fish and serve immediately.