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Chef's Special: Grilled Seabass with Roasted Vegetables and Quinoa

Today in our Chef's Special, we have a light and nutritious fish dish that is perfect for a weeknight. The seabass is perfectly grilled and served with a colorful mix of roasted vegetables and quinoa. This tasty dish is packed with proteins and fibers, leaving you feeling satisfied and energized. Don't worry if you've never grilled fish before, it's easier than you think!

Preparation Time
40 min
Difficulty
Gemiddeld
Servings
4

Ingredients

  • 4 seabass fillets
  • 2 cups quinoa
  • 1 yellow bell pepper
  • 1 red bell pepper
  • 2 zucchinis
  • 1 red onion
  • 2 cloves of garlic
  •  Olive oil
  •  Lemon juice
  •  Fresh parsley
  •  Salt and pepper
Nutritional Facts
kcal 500
protein 42g
fat 15g
carbs 55g

Instructions

  1. 1 Preheat the oven to 200 degrees and cook the quinoa according to the package instructions.
  2. 2 Cut the vegetables into equal pieces and place them on a baking sheet. Drizzle with olive oil, salt, and pepper, and roast in the oven for about 20 minutes.
  3. 3 Meanwhile, rub the seabass with olive oil, lemon juice, salt, and pepper. Grill the fish in a preheated grill pan, about 3 to 4 minutes per side, depending on the thickness of the fillets.
  4. 4 Serve the grilled fish on a bed of quinoa with the roasted vegetables on the side. Garnish with fresh parsley and enjoy!