Pan-Seared Fish with Steamed Vegetables and Quinoa

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

Pan-Seared Fish with Steamed Vegetables and Quinoa

YOUR SOLIN GENERATED RECIPE

Pan-Seared Fish with Steamed Vegetables and Quinoa

Pan-seared cod fillet served over a bed of fluffy quinoa and vibrant steamed broccoli, finished with a squeeze of zesty lemon.

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NUTRITION

435kcal
Protein
33.7g
Fat
17.4g
Carbs
36.8g

SERVINGS

1 serving

INGREDIENTS

5 ounces Cod Fillet

0.75 cup cooked Quinoa

1 cup Broccoli florets

1 tablespoon Extra Virgin Olive Oil

1 tablespoon Lemon Juice

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PREPARATION

  • 1

    Rinse the quinoa thoroughly and cook in water according to package directions until fluffy.

  • 2

    Steam the broccoli florets over boiling water for about 5 minutes until they are tender-crisp.

  • 3

    Pat the cod fillet dry with paper towels and season both sides with a pinch of salt and pepper.

  • 4

    Heat the olive oil in a non-stick skillet over medium-high heat until shimmering.

  • 5

    Carefully place the fish in the pan and sear for 3 to 4 minutes per side until golden and opaque.

  • 6

    Arrange the cooked quinoa and steamed broccoli on a plate and top with the seared fish.

  • 7

    Drizzle the lemon juice over the fish and vegetables just before serving.

Pan-Seared Fish with Steamed Vegetables and Quinoa

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

Pan-Seared Fish with Steamed Vegetables and Quinoa

YOUR SOLIN GENERATED RECIPE

Pan-Seared Fish with Steamed Vegetables and Quinoa

Pan-seared cod fillet served over a bed of fluffy quinoa and vibrant steamed broccoli, finished with a squeeze of zesty lemon.

NUTRITION

435kcal
Protein
33.7g
Fat
17.4g
Carbs
36.8g

SERVINGS

1 serving

INGREDIENTS

5 ounces Cod Fillet

0.75 cup cooked Quinoa

1 cup Broccoli florets

1 tablespoon Extra Virgin Olive Oil

1 tablespoon Lemon Juice

PREPARATION

  • 1

    Rinse the quinoa thoroughly and cook in water according to package directions until fluffy.

  • 2

    Steam the broccoli florets over boiling water for about 5 minutes until they are tender-crisp.

  • 3

    Pat the cod fillet dry with paper towels and season both sides with a pinch of salt and pepper.

  • 4

    Heat the olive oil in a non-stick skillet over medium-high heat until shimmering.

  • 5

    Carefully place the fish in the pan and sear for 3 to 4 minutes per side until golden and opaque.

  • 6

    Arrange the cooked quinoa and steamed broccoli on a plate and top with the seared fish.

  • 7

    Drizzle the lemon juice over the fish and vegetables just before serving.