Crispy Baked Cod with Steamed Broccoli and Quinoa

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

Crispy Baked Cod with Steamed Broccoli and Quinoa

YOUR SOLIN GENERATED RECIPE

Crispy Baked Cod with Steamed Broccoli and Quinoa

Flaky cod fillets baked with a savory almond meal crust, served with fluffy quinoa and vibrant steamed broccoli for a satisfying crunch.

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NUTRITION

399kcal
Protein
41.7g
Fat
12.8g
Carbs
30.8g

SERVINGS

1 serving

INGREDIENTS

6.3 ounces Cod Fillet

0.5 cup cooked Quinoa

1.5 cups steamed Broccoli

1 tablespoon Almond Flour

1 teaspoon Extra Virgin Olive Oil

1 tablespoon Lemon Juice

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PREPARATION

  • 1

    Preheat your oven to 400°F and line a small baking sheet with parchment paper for easy cleanup.

  • 2

    Pat the cod fillet dry with a paper towel and season both sides lightly with sea salt, black pepper, and a dash of garlic powder.

  • 3

    Place the cod on the baking sheet and press the almond flour onto the top surface of the fish to create an even crust.

  • 4

    Drizzle the olive oil over the almond crust to help it brown and bake for 12 to 15 minutes until the fish is opaque and flakes easily with a fork.

  • 5

    While the fish is baking, steam the broccoli florets over boiling water for about 5 minutes until they are bright green and tender-crisp.

  • 6

    Warm the pre-cooked quinoa in a small pan or microwave until heated through.

  • 7

    Plate the crispy cod alongside the quinoa and steamed broccoli, finishing the entire dish with a bright squeeze of fresh lemon juice.

Crispy Baked Cod with Steamed Broccoli and Quinoa

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

Crispy Baked Cod with Steamed Broccoli and Quinoa

YOUR SOLIN GENERATED RECIPE

Crispy Baked Cod with Steamed Broccoli and Quinoa

Flaky cod fillets baked with a savory almond meal crust, served with fluffy quinoa and vibrant steamed broccoli for a satisfying crunch.

NUTRITION

399kcal
Protein
41.7g
Fat
12.8g
Carbs
30.8g

SERVINGS

1 serving

INGREDIENTS

6.3 ounces Cod Fillet

0.5 cup cooked Quinoa

1.5 cups steamed Broccoli

1 tablespoon Almond Flour

1 teaspoon Extra Virgin Olive Oil

1 tablespoon Lemon Juice

PREPARATION

  • 1

    Preheat your oven to 400°F and line a small baking sheet with parchment paper for easy cleanup.

  • 2

    Pat the cod fillet dry with a paper towel and season both sides lightly with sea salt, black pepper, and a dash of garlic powder.

  • 3

    Place the cod on the baking sheet and press the almond flour onto the top surface of the fish to create an even crust.

  • 4

    Drizzle the olive oil over the almond crust to help it brown and bake for 12 to 15 minutes until the fish is opaque and flakes easily with a fork.

  • 5

    While the fish is baking, steam the broccoli florets over boiling water for about 5 minutes until they are bright green and tender-crisp.

  • 6

    Warm the pre-cooked quinoa in a small pan or microwave until heated through.

  • 7

    Plate the crispy cod alongside the quinoa and steamed broccoli, finishing the entire dish with a bright squeeze of fresh lemon juice.