Sea Bass over Quinoa with Broccolini

chilean sea bass

🥗Healthier: cod

💰Cheaper: tilapia

Cod is lower in calories and tilapia is more affordable.

quinoa

🥗Healthier: farro

💰Cheaper: rice

Farro offers a nutty flavor and rice is a budget-friendly option.

Preheat the oven to 400°F.

Place broccolini on a baking dish lined with unbleached parchment paper.

Drizzle with 1 tablespoon of olive oil, salt, and pepper, and mix to coat.

Roast in the oven for 20 minutes.

Prepare a marinade for the fish by combining 1 tablespoon of olive oil, 2 cloves of minced garlic, the zest of 1 lemon, the juice from half of the lemon, 1 teaspoon of rosemary, 1 teaspoon of thyme, salt, and pepper.

Pour the marinade over the Chilean sea bass fillets, ensuring they are well coated, and set aside.

In a pan over high heat, add 1 cup of bone broth, a pinch of salt, and 1/2 cup of red quinoa, stirring to combine.

Once the mixture comes to a boil, reduce the heat to low, cover, and let it simmer for 15 minutes.

After 20 minutes, remove the broccolini from the oven and increase the oven temperature to high broil.

Place the marinated Chilean sea bass in the oven and broil for 6 to 8 minutes until lightly golden brown on top.

After 15 minutes, remove the quinoa from heat and stir in 1 tablespoon of coconut oil, the juice from the remaining half of the lemon, salt, and pepper.

Plate the dish by creating a bed of quinoa, adding the broiled fish on top, and serving with roasted broccolini.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

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