YOUR SOLIN GENERATED RECIPE
Seared White Fish with Steamed Asparagus and Quinoa
Pan-seared Atlantic cod served over a bed of fluffy quinoa and tender steamed asparagus, finished with a bright and zesty lemon-garlic drizzle.
INGREDIENTS
7.4 oz Atlantic Cod Fillet
3/4 cup Cooked Quinoa
1 cup Asparagus spears
2 tsp Extra Virgin Olive Oil
1 tbsp Lemon Juice
1 clove Garlic, minced
PREPARATION
Rinse the quinoa under cold water and combine with water in a small pot; bring to a boil, then reduce heat and simmer covered for 15 minutes.
Pat the cod fillets dry with paper towels and season both sides with salt and black pepper.
Heat one teaspoon of olive oil in a non-stick skillet over medium-high heat and sear the fish for 3-4 minutes per side until golden and flaky.
While the fish cooks, steam the asparagus spears in a steamer basket over boiling water for 5 minutes until tender-crisp.
In a small bowl, whisk the remaining olive oil with minced garlic and fresh lemon juice.
Fluff the quinoa with a fork and plate it alongside the asparagus and seared cod, finishing the dish with the lemon-garlic drizzle.