Seared Cod with Steamed Broccoli and Quinoa

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

Seared Cod with Steamed Broccoli and Quinoa

YOUR SOLIN GENERATED RECIPE

Seared Cod with Steamed Broccoli and Quinoa

Pan-seared Atlantic cod served over a bed of fluffy quinoa and tender steamed broccoli, finished with a bright squeeze of lemon and a pinch of flaky sea salt.

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NUTRITION

344kcal
Protein
37.8g
Fat
8.1g
Carbs
30g

SERVINGS

1 serving

INGREDIENTS

6 ounces Cod Fillet

0.5 cup cooked Quinoa

1.5 cups steamed Broccoli

1 teaspoon Olive Oil

1 teaspoon Lemon Juice

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PREPARATION

  • 1

    Rinse the quinoa thoroughly and cook in water or vegetable broth until fluffy and the germ has separated.

  • 2

    Steam the broccoli florets over boiling water for 4-5 minutes until bright green and tender-crisp.

  • 3

    Pat the cod fillets completely dry with a paper towel and season both sides with salt and black pepper.

  • 4

    Heat the olive oil in a large non-stick skillet over medium-high heat until shimmering.

  • 5

    Place the cod in the pan and sear for 3 to 4 minutes per side until a golden crust forms and the fish flakes easily.

  • 6

    Serve the seared cod over the quinoa with the broccoli on the side, drizzling with fresh lemon juice before eating.

Seared Cod with Steamed Broccoli and Quinoa

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

Seared Cod with Steamed Broccoli and Quinoa

YOUR SOLIN GENERATED RECIPE

Seared Cod with Steamed Broccoli and Quinoa

Pan-seared Atlantic cod served over a bed of fluffy quinoa and tender steamed broccoli, finished with a bright squeeze of lemon and a pinch of flaky sea salt.

NUTRITION

344kcal
Protein
37.8g
Fat
8.1g
Carbs
30g

SERVINGS

1 serving

INGREDIENTS

6 ounces Cod Fillet

0.5 cup cooked Quinoa

1.5 cups steamed Broccoli

1 teaspoon Olive Oil

1 teaspoon Lemon Juice

PREPARATION

  • 1

    Rinse the quinoa thoroughly and cook in water or vegetable broth until fluffy and the germ has separated.

  • 2

    Steam the broccoli florets over boiling water for 4-5 minutes until bright green and tender-crisp.

  • 3

    Pat the cod fillets completely dry with a paper towel and season both sides with salt and black pepper.

  • 4

    Heat the olive oil in a large non-stick skillet over medium-high heat until shimmering.

  • 5

    Place the cod in the pan and sear for 3 to 4 minutes per side until a golden crust forms and the fish flakes easily.

  • 6

    Serve the seared cod over the quinoa with the broccoli on the side, drizzling with fresh lemon juice before eating.