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Grilled Sea Bass with Quinoa and Roasted Vegetables
Grilled Sea Bass with Quinoa and Roasted Vegetables

Grilled Sea Bass with Quinoa and Roasted Vegetables
A light yet nutritious meal featuring grilled sea bass, complemented by quinoa and a medley of roasted vegetables.
Grilled Sea Bass with Quinoa and Roasted Vegetables
Ingredients:
1
Servings
  • 1
    item
     sea bass
  • 100
    g
     quinoa
  • 100
    g
     zucchini
  • 100
    g
     bell pepper
  • 100
    g
     cherry tomatoes
  • 2
    tbsp
     olive oil
  • 1
    item
     lemon
  • 2
    clove
     garlic
  • 10
    g
     parsley
  • 1
    tsp
     salt
  • 1
    tsp
     black pepper
Preparation Time: 45 minutes
Grilled Sea Bass with Quinoa and Roasted Vegetables
Instructions:
  1. Preheat the oven to 200°C.
  2. Rinse the quinoa under cold water and cook according to package instructions.
  3. Slice the zucchini and bell pepper into strips. Halve the cherry tomatoes.
  4. Place the vegetables on a baking tray, drizzle with 1 tbsp olive oil, and season with salt and pepper.
  5. Roast the vegetables in the oven for 20-25 minutes until tender.
  6. Meanwhile, season the sea bass with salt, pepper, and lemon juice.
  7. Heat 1 tbsp olive oil in a grill pan over medium heat.
  8. Grill the sea bass for about 4-5 minutes on each side until cooked through.
  9. Mince the garlic and chop the parsley finely.
  10. Mix the cooked quinoa with roasted vegetables, garlic, and parsley.
  11. Serve the grilled sea bass on a bed of quinoa and roasted vegetables.
Nutrition Per Serving 600 g Per 100g
Energy 585 kcal 98 kcal
Protein 35 g 5.8 g
Fibre 10 g 1.7 g
Salt 2 g 0.3 g
Sugar 8 g 1.3 g
Carbohydrates 50 g 8.3 g
Fat 30 g 5.0 g
  • 1
    item
     sea bass
  • 100
    g
     quinoa
  • 100
    g
     zucchini
  • 100
    g
     bell pepper
  • 100
    g
     cherry tomatoes
  • 2
    tbsp
     olive oil
  • 1
    item
     lemon
  • 2
    clove
     garlic
  • 10
    g
     parsley
  • 1
    tsp
     salt
  • 1
    tsp
     black pepper
1
Servings
0

Preheat the oven to 200°C.

Rinse the quinoa under cold water and cook according to package instructions.

Slice the zucchini and bell pepper into strips. Halve the cherry tomatoes.

Place the vegetables on a baking tray, drizzle with 1 tbsp olive oil, and season with salt and pepper.

Roast the vegetables in the oven for 20-25 minutes until tender.

Meanwhile, season the sea bass with salt, pepper, and lemon juice.

Heat 1 tbsp olive oil in a grill pan over medium heat.

Grill the sea bass for about 4-5 minutes on each side until cooked through.

Mince the garlic and chop the parsley finely.

Mix the cooked quinoa with roasted vegetables, garlic, and parsley.

Serve the grilled sea bass on a bed of quinoa and roasted vegetables.

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