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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
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.

* Exciting Announcement *
IV Infusions and Nutrient Injections

Coming This Fall!