Authorlisa
2 carrots, cut into 2-inch sticks
1 large yellow bell pepper, cut into strips
1 1/2 cups grape tomatoes
1 red onion, halved and thinly sliced
3 garlic cloves, finely chopped
1/4 teaspoon fine sea salt, divided
4 (3-ounce) pieces mild white fish fillet (don't recommend swordfish or tuna due to their high mercury load)
Zest and juice of 1 lemon
1 cup quinoa, cooked according to package directions
3 tablespoons chopped cilantro
3 tablespoons toasted pine nuts, chopped
1
Preheat oven to 400°F and line a 9- x 13-inch baking pan with unbleached parchment paper.
2
Place carrots, bell pepper, tomatoes, onion, garlic and ⅛ teaspoon salt in the pan and toss.
3
Bake in the top third of the oven until vegetables are tender, about 25 minutes.
4
Stir vegetables, arrange fish on top and sprinkle with remaining ⅛ teaspoon salt, lemon zest and juice and bake until fish is just cooked through, 15 to 20 more minutes.
5
Transfer fish and vegetables to plates or a platter along with the quinoa and sprinkle with cilantro and pine nuts.
CategoryFish
Ingredients
2 carrots, cut into 2-inch sticks
1 large yellow bell pepper, cut into strips
1 1/2 cups grape tomatoes
1 red onion, halved and thinly sliced
3 garlic cloves, finely chopped
1/4 teaspoon fine sea salt, divided
4 (3-ounce) pieces mild white fish fillet (don't recommend swordfish or tuna due to their high mercury load)
Zest and juice of 1 lemon
1 cup quinoa, cooked according to package directions
3 tablespoons chopped cilantro
3 tablespoons toasted pine nuts, chopped