YOUR SOLIN GENERATED RECIPE
Seared White Fish with Roasted Spinach and Quinoa
Pan-seared cod served over fluffy quinoa and oven-roasted spinach, topped with a jammy soft-boiled egg and zesty orange segments.
INGREDIENTS
6.5 ounces Atlantic Cod Fillet
0.5 cup Cooked Quinoa
1 Large Egg
2 cups Fresh Baby Spinach
2 teaspoons Extra Virgin Olive Oil
0.5 medium Navel Orange
PREPARATION
Preheat your oven to 400°F and line a small baking sheet with parchment paper.
Toss the baby spinach with one teaspoon of olive oil and a pinch of salt, then roast for 5 minutes until just wilted.
Bring a small pot of water to a boil, carefully lower the egg in, and simmer for 6.5 minutes before transferring to an ice bath.
Pat the cod fillet dry and season both sides with sea salt and black pepper.
Heat the remaining teaspoon of olive oil in a non-stick skillet over medium-high heat.
Sear the cod for 3 to 4 minutes per side until the flesh is opaque and flakes easily with a fork.
Peel the cooled egg and gently slice it in half to reveal the jammy center.
Place the warm cooked quinoa on a plate, layer the roasted spinach on top, and add the seared fish.
Finish the dish by adding the egg halves and fresh orange segments for a bright, citrusy contrast.