Description
A wholesome and flavorful recipe featuring seared white fish served atop fluffy quinoa and sautéed vegetables. Perfect for a nutritious and gluten-free main course, this dish combines tender fish fillets with vibrant veggies and zesty lemon accents for a healthy and satisfying dinner.
Ingredients
Scale
Fish
- 4 white fish fillets (such as cod, halibut, or tilapia)
- Salt and pepper to taste
- 1 teaspoon garlic powder
- 2 tablespoons olive oil (divided)
- 1 tablespoon lemon juice
- Fresh parsley for garnish (optional)
Quinoa
- 1 cup quinoa (rinsed)
- 2 cups low-sodium vegetable broth or water
Vegetables
- 1 zucchini (sliced)
- 1 red bell pepper (sliced)
- 1 cup cherry tomatoes (halved)
- 1/2 red onion (sliced)
- 1 tablespoon balsamic vinegar
- 1 teaspoon dried Italian herbs
- Salt and pepper to taste
Instructions
- Season the Fish: Season both sides of the fish fillets generously with salt, pepper, and garlic powder to add flavor.
- Sear the Fish: Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Place the fish in the skillet and sear for 3 to 4 minutes on each side until golden brown and cooked through. Remove from skillet and set aside.
- Cook the Quinoa: In a medium saucepan, bring the rinsed quinoa and vegetable broth or water to a boil. Reduce heat to low, cover, and let it simmer for about 15 minutes or until the liquid is absorbed and the quinoa is fluffy.
- Sauté the Vegetables: While quinoa cooks, heat the remaining tablespoon of olive oil in a large skillet over medium heat. Add the zucchini, red bell pepper, cherry tomatoes, and red onion. Sauté for 7 to 8 minutes or until vegetables are tender and slightly caramelized.
- Season Vegetables: Stir in dried Italian herbs, balsamic vinegar, and season with salt and pepper to taste. Mix well to combine flavors.
- Fluff and Flavor Quinoa: Fluff the cooked quinoa with a fork and stir in the lemon juice to brighten the flavor.
- Assemble the Dish: Divide the quinoa among plates, top each with sautéed vegetables, and place a seared fish fillet on top. Garnish with fresh parsley if desired and serve warm.
Notes
- Substitute the white fish with salmon or shrimp for variation.
- For extra flavor, marinate the fish in lemon juice and herbs for 15 minutes before searing.
