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Chef's Special: Baked Seabass with Coriander-Quinoa and Lemon Butter

This Chef's Special combines the freshness of seabass with the warmth of quinoa and the creaminess of lemon butter. A delicious, well-balanced dish that is easy to make but tastes very impressive. No stress, it will turn out great!

Preparation Time
30 min
Difficulty
Gemiddeld
Servings
4

Ingredients

  • 4 seabass fillets
  • 200 grams quinoa
  •  A bunch of coriander
  • 1 lemon
  • 100 grams unsalted butter
  •  Salt and pepper to taste
  • 2 tablespoons olive oil
Nutritional Facts
fat 30g
kcal 550
carbs 30g
protein 40g

Instructions

  1. 1 Rinse the quinoa under cold water and cook according to package instructions. Let cool slightly.
  2. 2 Zest the lemon and squeeze the juice. Mix with the butter and season with salt and pepper.
  3. 3 Finely chop the coriander and mix it into the cooked quinoa.
  4. 4 Heat the olive oil in a pan over medium-high heat. Cook the seabass fillets for 3-4 minutes on each side, or until cooked through and the skin is crispy.
  5. 5 Serve the seabass on a bed of coriander-quinoa and top with the lemon butter. Enjoy!