YOUR SOLIN GENERATED RECIPE
Seared White Fish with Roasted Broccoli and Herb Quinoa
Pan-seared cod served over fluffy herb-flecked quinoa with charred roasted broccoli and a squeeze of bright lemon.
INGREDIENTS
7 ounces Cod Fillet
0.5 cup cooked Quinoa
1.5 cups Broccoli florets
1 tablespoon Extra Virgin Olive Oil
1 tablespoon Lemon Juice
Fresh parsley and garlic to taste
PREPARATION
Preheat your oven to 400°F and line a baking sheet with parchment paper.
Toss the broccoli florets with half of the olive oil, minced garlic, salt, and pepper on the baking sheet.
Roast the broccoli for 15 to 20 minutes until the edges are tender and slightly charred.
While the broccoli roasts, prepare the quinoa according to package directions and stir in fresh chopped parsley and lemon zest once finished.
Pat the cod fillet dry with a paper towel and season both sides with salt and pepper.
Heat the remaining olive oil in a non-stick skillet over medium-high heat.
Sear the cod for 3 to 4 minutes per side until the fish is opaque and flakes easily with a fork.
Plate the herb quinoa and roasted broccoli alongside the seared fish, finishing with a fresh squeeze of lemon juice.