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

Oven-baked cod seasoned with lemon and herbs, served over fluffy quinoa and steamed broccoli with a zesty citrus finish.

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NUTRITION

269kcal
Protein
14.5g
Fat
11.5g
Carbs
28.4g

SERVINGS

1 serving

INGREDIENTS

1.5 ounces Atlantic Cod

0.5 cup cooked Quinoa

0.75 cup steamed Broccoli

2 teaspoons Extra Virgin Olive Oil

1 tablespoon Lemon Juice

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PREPARATION

  • 1

    Preheat oven to 400°F and line a small baking sheet with parchment paper.

  • 2

    Rinse the quinoa thoroughly and simmer in water using a one-to-two ratio until the liquid is absorbed and the grain is fluffy.

  • 3

    Place the cod fillet on the prepared sheet, season with a pinch of salt and pepper, and drizzle with one teaspoon of olive oil.

  • 4

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

  • 5

    Steam the broccoli florets in a steamer basket over boiling water for 5 minutes until they are bright green and tender-crisp.

  • 6

    Combine the cooked quinoa and steamed broccoli in a bowl, then toss with the remaining olive oil and fresh lemon juice.

  • 7

    Plate the cod over the quinoa and broccoli mixture for a clean and balanced meal.

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

Oven-baked cod seasoned with lemon and herbs, served over fluffy quinoa and steamed broccoli with a zesty citrus finish.

NUTRITION

269kcal
Protein
14.5g
Fat
11.5g
Carbs
28.4g

SERVINGS

1 serving

INGREDIENTS

1.5 ounces Atlantic Cod

0.5 cup cooked Quinoa

0.75 cup steamed Broccoli

2 teaspoons Extra Virgin Olive Oil

1 tablespoon Lemon Juice

PREPARATION

  • 1

    Preheat oven to 400°F and line a small baking sheet with parchment paper.

  • 2

    Rinse the quinoa thoroughly and simmer in water using a one-to-two ratio until the liquid is absorbed and the grain is fluffy.

  • 3

    Place the cod fillet on the prepared sheet, season with a pinch of salt and pepper, and drizzle with one teaspoon of olive oil.

  • 4

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

  • 5

    Steam the broccoli florets in a steamer basket over boiling water for 5 minutes until they are bright green and tender-crisp.

  • 6

    Combine the cooked quinoa and steamed broccoli in a bowl, then toss with the remaining olive oil and fresh lemon juice.

  • 7

    Plate the cod over the quinoa and broccoli mixture for a clean and balanced meal.