YOUR SOLIN GENERATED RECIPE
Seared Cod with Steamed Broccoli and Quinoa
Pan-seared cod fillets served over fluffy quinoa and tender steamed broccoli, finished with a bright squeeze of zesty lemon.
INGREDIENTS
5.5 ounces Cod Fillet
1/2 cup Cooked Quinoa
1.5 cups Broccoli Florets
1 teaspoon Avocado Oil
1 tablespoon Lemon Juice
PREPARATION
Prepare the quinoa by rinsing thoroughly and simmering in water or broth until all liquid is absorbed and the grain is fluffy.
Steam the broccoli florets over boiling water for about 5 minutes until they are vibrant green and tender-crisp.
Pat the cod fillet completely dry with a paper towel and season with sea salt, black pepper, and a pinch of garlic powder.
Heat the avocado oil in a cast-iron or non-stick skillet over medium-high heat until shimmering.
Place the cod in the hot skillet and sear for 3 to 4 minutes on the first side until a golden crust forms.
Carefully flip the fish and cook for another 2 to 3 minutes until the flesh is opaque and flakes easily with a fork.
Arrange the quinoa and steamed broccoli on a plate, top with the seared cod, and drizzle the entire dish with fresh lemon juice.