vis glutenvrij eiwitrijk diner seizoensgerecht

Baked Seabass with Roasted Asparagus and Quinoa Salad

This baked seabass with roasted asparagus and quinoa salad is a flavorful, healthy, and easy to prepare dish. The combination of lightly seasoned seabass and crispy asparagus is heavenly, and the quinoa salad adds a nice texture. Perfect for a healthy dinner!

Preparation Time
35 min
Difficulty
Gemiddeld
Servings
4

Ingredients

  • 4 seabass fillets
  • 2 tablespoons olive oil
  • 1 bunch of asparagus
  • 2 cloves of garlic
  • 1 lemon
  • 200 grams quinoa
  • 1 red onion
  • 1 bunch of fresh parsley
  •  Salt and pepper to taste
Nutritional Facts
fat 20g
kcal 550
carbs 45g
protein 50g

Instructions

  1. 1 Preheat the oven to 200 degrees Celsius.
  2. 2 Place the asparagus on a baking sheet, drizzle with olive oil, salt, and pepper, and roast in the oven for 15 minutes.
  3. 3 Meanwhile, cook the quinoa according to the instructions on the package.
  4. 4 Finely chop the red onion and parsley and mix into the cooked quinoa.
  5. 5 Heat the olive oil in a skillet. Fry the seabass fillets until golden brown on both sides. Add garlic and cook for another 2 minutes.
  6. 6 Serve the baked seabass with the roasted asparagus and quinoa salad. Garnish with lemon wedges.