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 fresh lemon.
INGREDIENTS
5.25 ounces Cod Fillet
0.5 cup Cooked Quinoa
1.5 cups Broccoli Florets
1 tablespoon Extra Virgin Olive Oil
1 tablespoon Lemon Juice
1 clove Garlic, minced
PREPARATION
Rinse the quinoa thoroughly and cook according to package directions until all water is absorbed and grains are fluffy.
Cut the broccoli into bite-sized florets and steam over boiling water for 5-6 minutes until vibrant green and tender-crisp.
Pat the cod fillets dry with a paper towel and season both sides with salt, black pepper, and the minced garlic.
Heat the olive oil in a non-stick skillet over medium-high heat until shimmering.
Place the cod in the skillet and sear for 3-4 minutes per side until the fish is golden on the outside and flakes easily with a fork.
Plate the cod over a bed of quinoa with the steamed broccoli on the side and finish with a squeeze of fresh lemon juice.