Seared Miso-Glazed Cod with Roasted Broccoli and Quinoa

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

Seared Miso-Glazed Cod with Roasted Broccoli and Quinoa

YOUR SOLIN GENERATED RECIPE

Seared Miso-Glazed Cod with Roasted Broccoli and Quinoa

Pan-seared cod glazed in a savory-sweet white miso marinade, served over fluffy quinoa with roasted broccoli florets for a satisfyingly charred finish.

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NUTRITION

404kcal
Protein
37.8g
Fat
11.2g
Carbs
39.7g

SERVINGS

1 serving

INGREDIENTS

5.5 ounces Atlantic Cod Fillet

0.5 cup Cooked Quinoa

1.5 cups Broccoli Florets

1 tablespoon White Miso Paste

1 teaspoon Maple Syrup

1.5 teaspoons Avocado Oil

0.5 teaspoon Fresh Ginger, grated

1 clove Garlic, minced

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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 half of the avocado oil and a pinch of sea salt, then roast for 15-18 minutes until the edges are crispy.

  • 3

    While broccoli roasts, whisk together the miso paste, maple syrup, grated ginger, and minced garlic in a small bowl to create the glaze.

  • 4

    Pat the cod fillet completely dry with a paper towel and season lightly with black pepper.

  • 5

    Heat the remaining avocado oil in a non-stick oven-safe skillet over medium-high heat.

  • 6

    Sear the cod for 2-3 minutes on one side until a golden crust forms, then carefully flip the fillet.

  • 7

    Brush the miso glaze generously over the seared side of the cod and transfer the skillet to the oven for 4-5 minutes until the fish flakes easily.

  • 8

    Fluff the pre-cooked quinoa and plate it alongside the roasted broccoli, topping with the miso-glazed cod and any remaining pan juices.

Seared Miso-Glazed Cod with Roasted Broccoli and Quinoa

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

Seared Miso-Glazed Cod with Roasted Broccoli and Quinoa

YOUR SOLIN GENERATED RECIPE

Seared Miso-Glazed Cod with Roasted Broccoli and Quinoa

Pan-seared cod glazed in a savory-sweet white miso marinade, served over fluffy quinoa with roasted broccoli florets for a satisfyingly charred finish.

NUTRITION

404kcal
Protein
37.8g
Fat
11.2g
Carbs
39.7g

SERVINGS

1 serving

INGREDIENTS

5.5 ounces Atlantic Cod Fillet

0.5 cup Cooked Quinoa

1.5 cups Broccoli Florets

1 tablespoon White Miso Paste

1 teaspoon Maple Syrup

1.5 teaspoons Avocado Oil

0.5 teaspoon Fresh Ginger, grated

1 clove Garlic, minced

PREPARATION

  • 1

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

  • 2

    Toss the broccoli florets with half of the avocado oil and a pinch of sea salt, then roast for 15-18 minutes until the edges are crispy.

  • 3

    While broccoli roasts, whisk together the miso paste, maple syrup, grated ginger, and minced garlic in a small bowl to create the glaze.

  • 4

    Pat the cod fillet completely dry with a paper towel and season lightly with black pepper.

  • 5

    Heat the remaining avocado oil in a non-stick oven-safe skillet over medium-high heat.

  • 6

    Sear the cod for 2-3 minutes on one side until a golden crust forms, then carefully flip the fillet.

  • 7

    Brush the miso glaze generously over the seared side of the cod and transfer the skillet to the oven for 4-5 minutes until the fish flakes easily.

  • 8

    Fluff the pre-cooked quinoa and plate it alongside the roasted broccoli, topping with the miso-glazed cod and any remaining pan juices.