Seared White Fish with Steamed Greens and Quinoa

This is an example of a meal that Solin would create to include in your personalized meal plan.

Seared White Fish with Steamed Greens and Quinoa

YOUR SOLIN GENERATED RECIPE

Seared White Fish with Steamed Greens and Quinoa

Pan-seared cod served over a bed of fluffy quinoa and ginger-steamed bok choy, finished with a squeeze of zesty fresh lemon.

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NUTRITION

365kcal
Protein
39.8g
Fat
12.2g
Carbs
23.7g

SERVINGS

1 serving

INGREDIENTS

6.5 oz Cod Fillet

1/2 cup Cooked Quinoa

1 cup Steamed Bok Choy

2 tsp Extra Virgin Olive Oil

1 tbsp Lemon Juice

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PREPARATION

  • 1

    Pat the cod fillet dry with a paper towel and season both sides with a pinch of sea salt and black pepper.

  • 2

    Heat one teaspoon of olive oil in a non-stick skillet over medium-high heat.

  • 3

    Place the fish in the skillet and sear for 3-4 minutes per side until golden brown and opaque throughout.

  • 4

    While the fish cooks, steam the bok choy in a steamer basket over boiling water for 3-5 minutes until the stalks are tender-crisp.

  • 5

    Fluff the pre-cooked quinoa and warm it in a small saucepan or microwave.

  • 6

    Plate the quinoa and top with the steamed bok choy and the seared cod.

  • 7

    Drizzle the remaining teaspoon of olive oil and the fresh lemon juice over the fish and greens before serving.

Seared White Fish with Steamed Greens and Quinoa

This is an example of a meal that Solin would create to include in your personalized meal plan.

Seared White Fish with Steamed Greens and Quinoa

YOUR SOLIN GENERATED RECIPE

Seared White Fish with Steamed Greens and Quinoa

Pan-seared cod served over a bed of fluffy quinoa and ginger-steamed bok choy, finished with a squeeze of zesty fresh lemon.

NUTRITION

365kcal
Protein
39.8g
Fat
12.2g
Carbs
23.7g

SERVINGS

1 serving

INGREDIENTS

6.5 oz Cod Fillet

1/2 cup Cooked Quinoa

1 cup Steamed Bok Choy

2 tsp Extra Virgin Olive Oil

1 tbsp Lemon Juice

PREPARATION

  • 1

    Pat the cod fillet dry with a paper towel and season both sides with a pinch of sea salt and black pepper.

  • 2

    Heat one teaspoon of olive oil in a non-stick skillet over medium-high heat.

  • 3

    Place the fish in the skillet and sear for 3-4 minutes per side until golden brown and opaque throughout.

  • 4

    While the fish cooks, steam the bok choy in a steamer basket over boiling water for 3-5 minutes until the stalks are tender-crisp.

  • 5

    Fluff the pre-cooked quinoa and warm it in a small saucepan or microwave.

  • 6

    Plate the quinoa and top with the steamed bok choy and the seared cod.

  • 7

    Drizzle the remaining teaspoon of olive oil and the fresh lemon juice over the fish and greens before serving.