Mediterranean Baked Fish with Quinoa Salad

This Mediterranean baked fish with quinoa salad is a delicious and healthy option for dinner. The star of the dish is a baked fish, chosen for its delicate texture and ability to absorb the aromatic herbs and spices reminiscent of the Mediterranean. Select a firm, white fish like sea bass, cod, or halibut. It's then seasoned with a blend of oregano, basil, and garlic powder. The fish is then drizzled with extra virgin olive oil, placed on a baking tray, and baked to perfection. The result is a flaky, moist fish that melts in your mouth.

Quinoa forms the base of the salad, offering a nutty flavor and a slightly crunchy texture. This ancient grain is tossed in a mixing bowl with an array of colorful vegetables - cherry tomatoes, cucumber, and red onion. The salad is dressed simply with olive oil, lemon juice, fresh parsley and salt and pepper. A generous sprinkle of feta cheese and Kalamata olives adds a creamy, salty depth, completing the Mediterranean palette.

Serve the baked fish atop the bed of the vibrant quinoa salad. Garnish with lemon slices and more chopped parsley. The fresh ingredients come together for the perfect healthy and quick weeknight dinner!

white fish, quinoa salad, fresh vegetables, healthy quick, easy, meal prep

dinner

Mediterranean

Yield: 2

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Mediterranean Baked Fish with Quinoa Salad

Prep time: 10 MinCook time: 30 MinTotal time: 40 Min

This recipe combines the flavors of the Mediterranean in a healthy and delicious meal. The white fish seasoned with herbs pairs excellently with the quinoa salad for a flavorful and nutritious Mediterranean-inspired dinner.

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Ingredients

• 2 fillets of fresh fish (such as sea bass, cod, or halibut)
• ½ tsp of oregano
• ½ tsp basil
• ½ tsp of garlic powder
• 2 tbsp olive oil, divided
• 1 cup of quinoa
• ½ cup of cherry tomatoes, halved
• ½ cup of cucumber, diced
• ¼ cup of red onion, finely chopped
• ¼ cup of kalamata olives, chopped
• ¼ cup crumbled feta cheese
• 2 tbsp of fresh parsley, chopped
• 1 lemon, juiced
• Salt and pepper to taste

Instructions

1. Preheat the oven to 400°F.
2. Season the fish fillets with oregano, basil, garlic powder, salt, pepper, and a drizzle of olive oil. Place them on a baking tray and bake for 25-30 minutes, or until fish flakes easily.
3. While the fish is baking, cook the quinoa according to package instructions and let it cool.
4. In a mixing bowl, combine the cooked quinoa, cherry tomatoes, cucumber, red onion, olives, feta cheese, parsley, 1 tbsp olive oil, and lemon juice. Season with salt and pepper and toss to combine.
5. Divide the quinoa salad between two plates.
6. Once the fish is cooked, place a fillet on top of each quinoa salad.
7. Garnish with a slice of lemon and serve. Enjoy!

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