NUTRITION

SERVINGS

INGREDIENTS

9 oz Cod Fillet

2 cups Broccoli Florets

1/4 cup Cooked Quinoa

1 large Egg

1 tsp Extra Virgin Olive Oil

1/2 tsp Garlic Powder

1/2 medium Lemon

PREPARATION

• 1

  Preheat your oven to 400°F and toss the broccoli florets with half of the olive oil, salt, and pepper on a baking sheet.

• 2

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

• 3

  Bring a small pot of water to a boil, gently lower in the egg, and cook for 6.5 minutes for a jammy yolk.

• 4

  Immediately transfer the egg to an ice bath for 2 minutes, then peel and slice in half.

• 5

  Season the cod fillets evenly with salt, pepper, and garlic powder.

• 6

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

• 7

  Sear the cod for 3-4 minutes per side until the fish is golden and flakes easily with a fork.

• 8

  Warm the pre-cooked quinoa and plate it alongside the roasted broccoli and seared cod.

• 9

  Top the dish with the jammy egg halves and a bright squeeze of fresh lemon juice before serving.