YOUR SOLIN GENERATED RECIPE
Baked White Fish with Soft Quinoa and Steamed Carrots
Oven-baked cod fillets served alongside soft quinoa and tender steamed carrots, finished with a squeeze of bright, zesty lemon.
INGREDIENTS
7 ounces Cod Fillet
1 cup cooked Quinoa
1 cup sliced Carrots
0.5 tablespoon Olive Oil
PREPARATION
Preheat your oven to 375°F and line a small baking sheet with parchment paper.
Place the cod fillets on the baking sheet and drizzle with olive oil and a small pinch of sea salt.
Bake the fish for 12 to 15 minutes until it is opaque and flakes easily with a fork.
While the fish bakes, steam the sliced carrots in a steamer basket over boiling water until they are very tender and easy to pierce with a fork.
Simmer the quinoa in water or mild broth using a slightly higher liquid-to-grain ratio to ensure a soft, easily digestible texture.
Fluff the warm quinoa and place it in the center of a plate.
Top the quinoa with the baked cod and serve the carrots on the side, finishing the dish with a light squeeze of fresh lemon juice.