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.

Baked Cod with Steamed Broccoli and Quinoa

YOUR SOLIN GENERATED RECIPE

Baked Cod with Steamed Broccoli and Quinoa

Cod fillet baked with olive oil and lemon, served alongside fluffy quinoa and tender steamed broccoli for a light, zesty finish.

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NUTRITION

304kcal
Protein
13.6g
Fat
16.1g
Carbs
27.6g

SERVINGS

1 serving

INGREDIENTS

1.4 ounces Cod Fillet

0.5 cup cooked Quinoa

1 cup steamed Broccoli

1 tablespoon Extra Virgin Olive Oil

1 teaspoon Fresh Lemon Juice

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PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Prepare the quinoa by simmering in water until fluffy and the liquid is fully absorbed.

  • 3

    Place the cod on a baking sheet, drizzle with half the olive oil and lemon juice, and season lightly with salt and pepper.

  • 4

    Bake the fish for 10 to 12 minutes until it is opaque and flakes easily with a fork.

  • 5

    Steam the broccoli florets until they are bright green and tender-crisp.

  • 6

    Assemble the plate by layering the cod over the quinoa and broccoli, finishing with a drizzle of the remaining oil.

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.

Baked Cod with Steamed Broccoli and Quinoa

YOUR SOLIN GENERATED RECIPE

Baked Cod with Steamed Broccoli and Quinoa

Cod fillet baked with olive oil and lemon, served alongside fluffy quinoa and tender steamed broccoli for a light, zesty finish.

NUTRITION

304kcal
Protein
13.6g
Fat
16.1g
Carbs
27.6g

SERVINGS

1 serving

INGREDIENTS

1.4 ounces Cod Fillet

0.5 cup cooked Quinoa

1 cup steamed Broccoli

1 tablespoon Extra Virgin Olive Oil

1 teaspoon Fresh Lemon Juice

PREPARATION

  • 1

    Preheat your oven to 400°F.

  • 2

    Prepare the quinoa by simmering in water until fluffy and the liquid is fully absorbed.

  • 3

    Place the cod on a baking sheet, drizzle with half the olive oil and lemon juice, and season lightly with salt and pepper.

  • 4

    Bake the fish for 10 to 12 minutes until it is opaque and flakes easily with a fork.

  • 5

    Steam the broccoli florets until they are bright green and tender-crisp.

  • 6

    Assemble the plate by layering the cod over the quinoa and broccoli, finishing with a drizzle of the remaining oil.