YOUR SOLIN GENERATED RECIPE
Seared Cod with Steamed Broccoli and Quinoa
Pan-seared cod fillets served over fluffy quinoa and tender steamed broccoli, finished with a squeeze of zesty lemon for a bright, citrusy aroma.
INGREDIENTS
5.5 ounces Cod Fillet
0.5 cup cooked Quinoa
1 cup Broccoli florets
1.5 teaspoons Extra Virgin Olive Oil
1 tablespoon Lemon Juice
Sea Salt and Black Pepper to taste
PREPARATION
Prepare the quinoa according to package directions and set aside.
Place broccoli florets in a steamer basket over boiling water and steam for 5-6 minutes until tender but still vibrant green.
Pat the cod fillets dry with a paper towel and season both sides with sea salt and black pepper.
Heat the olive oil in a non-stick skillet over medium-high heat.
Once the pan is hot, add the cod and sear for 3-4 minutes per side until the fish is opaque and flakes easily with a fork.
Fluff the quinoa with a fork and plate it alongside the steamed broccoli.
Top the quinoa with the seared cod and drizzle the fresh lemon juice over the entire plate before serving.