Baked White Fish with Roasted Root Vegetables and Quinoa
Delicate white fish fillet seasoned with lemon and herbs, served with roasted carrots and parsnips alongside fluffy quinoa
Baked White Fish with Roasted Root Vegetables and Quinoa is a dinner recipe ready in about 47 minutes. Each serving has approximately 637 kcal, 47g protein, 63g carbs, 21g fat. It fits a high-protein diet.
Preheat oven to 200°C
Cook quinoa according to package directions (about 15 minutes)
Cut carrots and parsnips into 2cm chunks and toss with 1 tbsp olive oil, salt, and pepper
Spread vegetables on baking sheet and roast for 20 minutes
Place fish fillet on parchment paper, drizzle with remaining olive oil
Season fish with minced garlic, thyme, dill, lemon juice, salt, and pepper
Add fish to oven for final 12-15 minutes of vegetable roasting until fish flakes easily
Plate quinoa, arrange roasted vegetables and fish fillet on top
Garnish with fresh lemon wedges and additional fresh herbs