YOUR SOLIN GENERATED RECIPE
Baked Cod with Steamed Broccoli and Quinoa
Oven-baked cod seasoned with lemon and herbs, paired with nutty quinoa and tender-crisp steamed broccoli for a bright, zesty finish.
INGREDIENTS
10 ounces Cod Fillet
1/2 cup Cooked Quinoa
2 cups Broccoli Florets
1 teaspoon Olive Oil
1 tablespoon Lemon Juice
PREPARATION
Preheat your oven to 400°F and line a baking sheet with parchment paper.
Pat the cod fillets dry with a paper towel and place them on the prepared baking sheet.
Drizzle the fish with olive oil and lemon juice, then season with a pinch of sea salt, black pepper, and dried parsley.
Bake the cod for 12 to 15 minutes or until the flesh is opaque and flakes easily with a fork.
While the fish is baking, place the broccoli florets in a steamer basket over boiling water and steam for 5 to 6 minutes until tender-crisp.
Warm the pre-cooked quinoa in a small saucepan or microwave until heated through.
Plate the baked cod alongside the fluffy quinoa and steamed broccoli, garnishing with an extra lemon wedge if desired.