Lemon Herb Baked Cod with Roasted Broccoli and Quinoa

This is an example of a meal that Solin would create to include in your personalized meal plan.

Lemon Herb Baked Cod with Roasted Broccoli and Quinoa

YOUR SOLIN GENERATED RECIPE

Lemon Herb Baked Cod with Roasted Broccoli and Quinoa

Fresh cod fillets baked with zesty lemon and garden herbs, served alongside nutty quinoa and tender roasted broccoli with a hint of toasted garlic.

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NUTRITION

494kcal
Protein
53.7g
Fat
17.3g
Carbs
30.5g

SERVINGS

1 serving

INGREDIENTS

9 oz Cod Fillet

0.5 cup cooked Quinoa

1.5 cups Broccoli florets

1 tbsp Extra Virgin Olive Oil

1 tbsp Lemon Juice

1 clove Garlic, minced

Dried Oregano and Sea Salt to taste

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PREPARATION

  • 1

    Preheat your oven to 400°F and line a large baking sheet with parchment paper.

  • 2

    Toss the broccoli florets with half of the olive oil, minced garlic, and a pinch of sea salt directly on the baking sheet.

  • 3

    Place the cod fillets on the other side of the baking sheet or a separate tray, drizzling with the remaining olive oil and fresh lemon juice.

  • 4

    Season the fish with dried oregano and a bit more sea salt for a clean, herbaceous flavor.

  • 5

    Roast the broccoli and bake the cod for 12 to 15 minutes, or until the fish is opaque and flakes easily with a fork and the broccoli is tender.

  • 6

    While the tray is in the oven, warm your pre-cooked quinoa in a small saucepan or microwave.

  • 7

    Plate the cod over a bed of fluffy quinoa and serve with the roasted broccoli for a perfectly balanced, high-protein meal.

Lemon Herb Baked Cod with Roasted Broccoli and Quinoa

This is an example of a meal that Solin would create to include in your personalized meal plan.

Lemon Herb Baked Cod with Roasted Broccoli and Quinoa

YOUR SOLIN GENERATED RECIPE

Lemon Herb Baked Cod with Roasted Broccoli and Quinoa

Fresh cod fillets baked with zesty lemon and garden herbs, served alongside nutty quinoa and tender roasted broccoli with a hint of toasted garlic.

NUTRITION

494kcal
Protein
53.7g
Fat
17.3g
Carbs
30.5g

SERVINGS

1 serving

INGREDIENTS

9 oz Cod Fillet

0.5 cup cooked Quinoa

1.5 cups Broccoli florets

1 tbsp Extra Virgin Olive Oil

1 tbsp Lemon Juice

1 clove Garlic, minced

Dried Oregano and Sea Salt to taste

PREPARATION

  • 1

    Preheat your oven to 400°F and line a large baking sheet with parchment paper.

  • 2

    Toss the broccoli florets with half of the olive oil, minced garlic, and a pinch of sea salt directly on the baking sheet.

  • 3

    Place the cod fillets on the other side of the baking sheet or a separate tray, drizzling with the remaining olive oil and fresh lemon juice.

  • 4

    Season the fish with dried oregano and a bit more sea salt for a clean, herbaceous flavor.

  • 5

    Roast the broccoli and bake the cod for 12 to 15 minutes, or until the fish is opaque and flakes easily with a fork and the broccoli is tender.

  • 6

    While the tray is in the oven, warm your pre-cooked quinoa in a small saucepan or microwave.

  • 7

    Plate the cod over a bed of fluffy quinoa and serve with the roasted broccoli for a perfectly balanced, high-protein meal.