Crispy 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.

Crispy Baked Cod with Roasted Broccoli and Quinoa

YOUR SOLIN GENERATED RECIPE

Crispy Baked Cod with Roasted Broccoli and Quinoa

Oven-baked cod fillets crusted with almond meal and lemon zest, served alongside nutty quinoa and tender charred broccoli.

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NUTRITION

442kcal
Protein
45.2g
Fat
16.2g
Carbs
30.2g

SERVINGS

1 serving

INGREDIENTS

7 oz Cod Fillet

1/2 cup Cooked Quinoa

1.5 cups Broccoli Florets

1 tbsp Almond Flour

2 tsp Extra Virgin Olive Oil

1 tsp Lemon Zest

1/4 tsp Garlic Powder

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PREPARATION

  • 1

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

  • 2

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

  • 3

    In a small shallow bowl, combine the almond flour, lemon zest, and garlic powder to create the breading.

  • 4

    Pat the cod fillets dry with a paper towel, brush with the remaining teaspoon of olive oil, and press the top of each fillet into the almond flour mixture.

  • 5

    Place the cod fillets on the baking sheet next to the broccoli.

  • 6

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

  • 7

    Serve the crispy cod and roasted broccoli over the warm, fluffy quinoa.

Crispy 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.

Crispy Baked Cod with Roasted Broccoli and Quinoa

YOUR SOLIN GENERATED RECIPE

Crispy Baked Cod with Roasted Broccoli and Quinoa

Oven-baked cod fillets crusted with almond meal and lemon zest, served alongside nutty quinoa and tender charred broccoli.

NUTRITION

442kcal
Protein
45.2g
Fat
16.2g
Carbs
30.2g

SERVINGS

1 serving

INGREDIENTS

7 oz Cod Fillet

1/2 cup Cooked Quinoa

1.5 cups Broccoli Florets

1 tbsp Almond Flour

2 tsp Extra Virgin Olive Oil

1 tsp Lemon Zest

1/4 tsp Garlic Powder

PREPARATION

  • 1

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

  • 2

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

  • 3

    In a small shallow bowl, combine the almond flour, lemon zest, and garlic powder to create the breading.

  • 4

    Pat the cod fillets dry with a paper towel, brush with the remaining teaspoon of olive oil, and press the top of each fillet into the almond flour mixture.

  • 5

    Place the cod fillets on the baking sheet next to the broccoli.

  • 6

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

  • 7

    Serve the crispy cod and roasted broccoli over the warm, fluffy quinoa.