Baked Cod with Herbed Quinoa and Steamed Broccoli

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

Baked Cod with Herbed Quinoa and Steamed Broccoli

YOUR SOLIN GENERATED RECIPE

Baked Cod with Herbed Quinoa and Steamed Broccoli

Flaky cod baked with lemon and herbs, served alongside fluffy quinoa and vibrant steamed broccoli for a clean, nutrient-dense dinner with a bright, zesty finish.

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NUTRITION

452kcal
Protein
36.8g
Fat
13.5g
Carbs
48.1g

SERVINGS

1 serving

INGREDIENTS

5 ounces Cod Fillet

3/4 cup cooked Quinoa

1.5 cups Broccoli florets

2 teaspoons Extra Virgin Olive Oil

1 tablespoon Lemon Juice

1/2 teaspoon Dried Oregano

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PREPARATION

  • 1

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

  • 2

    Place the cod fillet on the baking sheet and drizzle with one teaspoon of olive oil, lemon juice, and the dried oregano.

  • 3

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

  • 4

    While the fish bakes, steam the broccoli florets in a steamer basket over boiling water for about 5 minutes until tender-crisp.

  • 5

    In a small bowl, fluff the warm cooked quinoa and toss it with the remaining teaspoon of olive oil and a pinch of salt if desired.

  • 6

    Plate the herbed quinoa and top with the baked cod, serving the steamed broccoli on the side for a complete, balanced meal.

Baked Cod with Herbed Quinoa and Steamed Broccoli

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

Baked Cod with Herbed Quinoa and Steamed Broccoli

YOUR SOLIN GENERATED RECIPE

Baked Cod with Herbed Quinoa and Steamed Broccoli

Flaky cod baked with lemon and herbs, served alongside fluffy quinoa and vibrant steamed broccoli for a clean, nutrient-dense dinner with a bright, zesty finish.

NUTRITION

452kcal
Protein
36.8g
Fat
13.5g
Carbs
48.1g

SERVINGS

1 serving

INGREDIENTS

5 ounces Cod Fillet

3/4 cup cooked Quinoa

1.5 cups Broccoli florets

2 teaspoons Extra Virgin Olive Oil

1 tablespoon Lemon Juice

1/2 teaspoon Dried Oregano

PREPARATION

  • 1

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

  • 2

    Place the cod fillet on the baking sheet and drizzle with one teaspoon of olive oil, lemon juice, and the dried oregano.

  • 3

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

  • 4

    While the fish bakes, steam the broccoli florets in a steamer basket over boiling water for about 5 minutes until tender-crisp.

  • 5

    In a small bowl, fluff the warm cooked quinoa and toss it with the remaining teaspoon of olive oil and a pinch of salt if desired.

  • 6

    Plate the herbed quinoa and top with the baked cod, serving the steamed broccoli on the side for a complete, balanced meal.