YOUR SOLIN GENERATED RECIPE
Seared Cod with Steamed Broccoli and Quinoa
Pan-seared cod fillet served over fluffy quinoa with tender steamed broccoli, finished with a bright and zesty lemon-garlic drizzle.
INGREDIENTS
4.5 ounces Cod Fillet
0.6 cup Cooked Quinoa
1 cup Broccoli Florets
2 teaspoons Extra Virgin Olive Oil
1 clove Garlic, minced
1 tablespoon Lemon Juice
PREPARATION
Rinse the quinoa and cook according to package instructions until it is light and fluffy.
Chop the broccoli into small florets and steam them until they are tender-crisp, about 5 minutes.
Pat the cod fillet dry with a paper towel and season both sides with a pinch of salt and black pepper.
Heat the olive oil in a non-stick skillet over medium-high heat until shimmering.
Place the cod in the skillet and sear for 3-4 minutes per side until the exterior is golden and the fish flakes easily with a fork.
Add the minced garlic to the pan during the last minute of cooking, tossing it in the oil until fragrant but not browned.
Serve the seared cod over the quinoa and broccoli, drizzling the remaining garlic oil and fresh lemon juice over the top for a zesty finish.