YOUR SOLIN GENERATED RECIPE
Seared Fish Fillet with Steamed Broccoli and Quinoa
Pan-seared white fish seasoned with lemon and herbs, served over fluffy quinoa and steamed broccoli with a creamy avocado-yogurt dollop.
INGREDIENTS
5.3 oz Cod Fillet
3/4 cup Cooked Quinoa
1.5 cups Broccoli Florets
1/4 Avocado
2 tbsp Nonfat Greek Yogurt
1 tsp Avocado Oil
PREPARATION
Rinse the quinoa thoroughly and cook according to package directions until fluffy and the water is absorbed.
Steam the broccoli florets in a steamer basket over boiling water for 5-6 minutes until tender-crisp and vibrant green.
Pat the cod fillet dry with paper towels and season both sides with sea salt, cracked black pepper, and dried oregano.
Heat the avocado oil in a non-stick skillet over medium-high heat.
Place the fish in the skillet and sear for 3-4 minutes per side until the exterior is golden and the fish flakes easily with a fork.
In a small bowl, mash the avocado with the Greek yogurt and a squeeze of fresh lemon juice until smooth and creamy.
Fluff the quinoa with a fork and plate it alongside the steamed broccoli.
Top the quinoa with the seared fish fillet and finish with a generous dollop of the avocado-yogurt cream.