Baked Cod with Steamed Broccoli and Quinoa

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

Baked Cod with Steamed Broccoli and Quinoa

YOUR SOLIN GENERATED RECIPE

Baked Cod with Steamed Broccoli and Quinoa

Flaky cod baked with lemon and herbs, served alongside fluffy quinoa and vibrant steamed broccoli for a light, citrusy finish.

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NUTRITION

298kcal
Protein
18.1g
Fat
11.9g
Carbs
32.2g

SERVINGS

1 serving

INGREDIENTS

2 ounces Cod Fillet

1/2 cup cooked Quinoa

1 cup cooked Broccoli florets

2 teaspoons Olive Oil

1 tablespoon Lemon Juice

Pinch of sea salt and black pepper

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PREPARATION

  • 1

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

  • 2

    Place the cod fillet on the prepared sheet, drizzle with 1 teaspoon of olive oil and the lemon juice, and season with salt and pepper.

  • 3

    Bake the cod for 12 to 15 minutes until the fish is opaque and flakes easily with a fork.

  • 4

    While the fish is baking, steam the broccoli florets over boiling water for 5 to 7 minutes until they are tender-crisp.

  • 5

    Warm the pre-cooked quinoa and toss it with the remaining 1 teaspoon of olive oil and a pinch of sea salt.

  • 6

    Serve the baked cod over the bed of quinoa with the steamed broccoli on the side.

Baked Cod with Steamed Broccoli and Quinoa

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

Baked Cod with Steamed Broccoli and Quinoa

YOUR SOLIN GENERATED RECIPE

Baked Cod with Steamed Broccoli and Quinoa

Flaky cod baked with lemon and herbs, served alongside fluffy quinoa and vibrant steamed broccoli for a light, citrusy finish.

NUTRITION

298kcal
Protein
18.1g
Fat
11.9g
Carbs
32.2g

SERVINGS

1 serving

INGREDIENTS

2 ounces Cod Fillet

1/2 cup cooked Quinoa

1 cup cooked Broccoli florets

2 teaspoons Olive Oil

1 tablespoon Lemon Juice

Pinch of sea salt and black pepper

PREPARATION

  • 1

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

  • 2

    Place the cod fillet on the prepared sheet, drizzle with 1 teaspoon of olive oil and the lemon juice, and season with salt and pepper.

  • 3

    Bake the cod for 12 to 15 minutes until the fish is opaque and flakes easily with a fork.

  • 4

    While the fish is baking, steam the broccoli florets over boiling water for 5 to 7 minutes until they are tender-crisp.

  • 5

    Warm the pre-cooked quinoa and toss it with the remaining 1 teaspoon of olive oil and a pinch of sea salt.

  • 6

    Serve the baked cod over the bed of quinoa with the steamed broccoli on the side.