YOUR SOLIN GENERATED RECIPE
Seared Cod with Garlic Green Beans and Quinoa
Pan-seared cod fillets served over fluffy quinoa with garlic-infused green beans, finished with a squeeze of bright, zesty lemon.
INGREDIENTS
6.5 ounces Cod Fillet
0.5 cup Cooked Quinoa
1 cup Fresh Green Beans
1 teaspoon Extra Virgin Olive Oil
1 clove Garlic, minced
PREPARATION
Prepare the quinoa according to package instructions or warm up pre-cooked quinoa.
Steam the green beans for 4-5 minutes until they are crisp-tender and bright green.
Heat half of the olive oil in a small skillet over medium heat and sauté the minced garlic for 1 minute until fragrant.
Toss the steamed green beans into the garlic oil, season with a pinch of salt, and set aside.
Pat the cod fillet very dry with paper towels and season both sides with sea salt and black pepper.
Heat the remaining olive oil in a non-stick skillet over medium-high heat.
Place the cod in the hot skillet and sear for 3-4 minutes per side until the fish is opaque and flakes easily with a fork.
Arrange the quinoa on a plate, top with the seared cod, and serve alongside the garlic green beans with an optional lemon wedge.