Name: Baked Fish Filets with Roasted Broccoli and Quinoa
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 6 oz Frozen Cod Filets (thawed); 1.5 cups Frozen Broccoli Florets; 3/4 cup cooked Quinoa; 1/4 cup Plain Nonfat Greek Yogurt; 2 tsp Extra Virgin Olive Oil; 1/2 Lemon (juiced and zested); 1/2 tsp Garlic Powder; 1/2 tsp Dried Oregano

Baked Fish Filets with Roasted Broccoli and Quinoa

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

YOUR SOLIN GENERATED RECIPE

Baked Fish Filets with Roasted Broccoli and Quinoa

Flaky white fish baked with lemon and herbs, served over fluffy quinoa and charred broccoli with a dollop of zesty yogurt sauce.

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NUTRITION

Protein

46.3g

Fat

13.6g

Carbs

40.8g

SERVINGS

1 serving

INGREDIENTS

6 oz Frozen Cod Filets (thawed)

1.5 cups Frozen Broccoli Florets

3/4 cup cooked Quinoa

1/4 cup Plain Nonfat Greek Yogurt

2 tsp Extra Virgin Olive Oil

1/2 Lemon (juiced and zested)

1/2 tsp Garlic Powder

1/2 tsp Dried Oregano

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PREPARATION

1
Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper.
2
Pat the thawed cod filets dry with a paper towel and place them on one side of the baking sheet.
3
Toss the frozen broccoli florets with olive oil, salt, and pepper on the other side of the baking sheet.
4
Season the fish with lemon juice, garlic powder, dried oregano, and a pinch of salt.
5
Bake for 15 to 18 minutes until the fish is opaque and flakes easily with a fork, and the broccoli is tender and slightly charred.
6
While the fish bakes, prepare the zesty sauce by mixing the Greek yogurt with lemon zest and a pinch of garlic powder in a small bowl.
7
Serve the baked fish and roasted broccoli over a bed of warm quinoa, topped with a dollop of the lemon-yogurt sauce.