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Roasted Fish and Veggies with Quinoa and Pine Nuts

Yields1 Serving

 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

Preheat oven to 400°F and line a 9- x 13-inch baking pan with unbleached parchment paper.


Place carrots, bell pepper, tomatoes, onion, garlic and ⅛ teaspoon salt in the pan and toss.


Bake in the top third of the oven until vegetables are tender, about 25 minutes.


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.


Transfer fish and vegetables to plates or a platter along with the quinoa and sprinkle with cilantro and pine nuts.

* Exciting Announcement *
IV Infusions and Nutrient Injections

Coming This Fall!