YOUR SOLIN GENERATED RECIPE
Seared Cod Fillet with Steamed Broccoli and Quinoa
Pan-seared cod served over fluffy quinoa and vibrant steamed broccoli, finished with a squeeze of lemon and a sprinkle of fresh, aromatic parsley.
INGREDIENTS
8 oz Cod Fillet
1/2 cup Cooked Quinoa
1 1/2 cups Broccoli florets
1 tsp Avocado Oil
1 tbsp Lemon Juice
Pinch of Sea Salt and Black Pepper
PREPARATION
Pat the cod fillets very dry with paper towels and season both sides with sea salt and black pepper.
Heat the avocado oil in a non-stick or cast-iron skillet over medium-high heat until shimmering.
Place the cod in the skillet and sear for 3 to 4 minutes without moving it to develop a golden crust.
Carefully flip the fish and cook for another 2 to 3 minutes until opaque and flaky.
While the fish cooks, steam the broccoli florets over boiling water for 4 to 5 minutes until tender-crisp and bright green.
Warm the pre-cooked quinoa in a small saucepan or microwave until heated through.
Plate the cod alongside the quinoa and steamed broccoli.
Drizzle the entire dish with fresh lemon juice and garnish with fresh parsley if desired.