Ready In a Flash One-Pan Fish Fillets with Quinoa.

Ingredients

• 1 cup tri-color quinoa, rinsed

  
  

• 1 lb (450g) firm white boneless fish (cod, red snapper, sea bass, halibut)

  
  

• 2 cups (450ml) low-sodium vegetable stock (or fish stock)

  
  

• 1 tablespoon olive oil

  
  

• 1 teaspoon garlic powder

  
  

• 1 teaspoon onion powder

  
  

• 3 garlic cloves, minced

  
  

• 1 teaspoon cumin powder

  
  

• 1 teaspoon coriander powder

  
  

• 1 teaspoon smoked paprika powder

  
  

• 1/2 teaspoon Cayenne pepper

  
  

• 1 teaspoon salt

  
  

• 1 lemon: zest, and juice

  
  

• 1 tablespoon butter, cut into cubes

  
  

• 1/2 lb (200g) cherry tomatoes

  
  

• 1 tablespoon chopped parsley leaves

  
  

• 1/2 tablespoon chopped dill

  
  

• Lemon slices

  
  

• 1 teaspoon red chili pepper flakes

  
  

Directions

Step 1:

In a large shallow plate, season the fish fillets with Cayenne, cumin, onion powder, garlic powder, olive oil, salt, and pepper. Then marinate for 10 minutes while you prepare the quinoa.

Step 2:

Add quinoa, vegetable stock, butter, garlic, cumin, coriander, smoked paprika, salt, lemon juice, and lemon zest in a large cast iron skillet. Stir well to combine.

Step 3:

Place the skillet with the quinoa over low heat. Bring to a light simmer and simmer for 10 minutes. Quinoa should absorb most of the liquid.

Step 4:

Stir the quinoa and arrange the fish fillets and cherry tomatoes on top of the quinoa. Drizzle with one tablespoon of olive oil and simmer for 10 minutes more with the lid on.

Step 5:

When the fish is fully cooked (it should feel slightly springy to the touch and no longer translucent), and the quinoa is soft and fluffy, remove the pan from the heat and let the skillet sit for 5 minutes with the lid on.

Step 6:

Serve straight from the skillet with extra virgin olive oil, dill, parsley leaves, chili flakes, and lemon. Enjoy!

Nutrition

Protein 28.13g

Carbs. 32.07

Fat 11.97g

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