YOUR SOLIN GENERATED RECIPE
Baked Cod with Steamed Broccoli and Quinoa
Tender cod fillets baked with lemon and herbs, served over fluffy quinoa with a side of vibrant steamed broccoli for a bright citrus finish.
INGREDIENTS
2.5 ounces Cod Fillet
1/3 cup Cooked Quinoa
1 cup Broccoli Florets
1/2 teaspoon Extra Virgin Olive Oil
1/2 tablespoon Lemon Juice
Pinch of dried oregano, sea salt, and black pepper
PREPARATION
Preheat your oven to 400°F and line a small baking sheet with parchment paper.
Pat the cod fillet dry with a paper towel and place it on the prepared baking sheet.
Drizzle the fish with olive oil and lemon juice, then season with a pinch of dried oregano, sea salt, and black pepper.
Bake the cod for 10 to 12 minutes until the flesh is opaque and flakes easily with a fork.
While the fish is baking, place the broccoli florets in a steamer basket over boiling water and steam for 5 minutes until tender-crisp.
Warm the pre-cooked quinoa in a small pan or microwave until heated through.
Plate the baked cod alongside the fluffy quinoa and steamed broccoli, finishing with an extra squeeze of fresh lemon if desired.