Lemon Herb White Fish Dinner
A light and flavorful white fish dinner featuring tender, flaky white fish fillets baked with fresh lemon, garlic, and herbs, served alongside roasted vegetables and fluffy quinoa for a well-rounded and healthy meal.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4
Ingredients
4 white fish fillets (such as cod, haddock, or tilapia), about 6 ounces each
2 tablespoons olive oil
2 cloves garlic, minced
1 lemon, zested and juiced
1 teaspoon dried oregano
1 teaspoon dried thyme
Salt, 1 teaspoon
Black pepper, 1/2 teaspoon
1 cup quinoa
2 cups water
2 cups broccoli florets
2 medium carrots, peeled and sliced
1 tablespoon olive oil
Salt, 1/2 teaspoon
Black pepper, 1/4 teaspoon
Instructions
Preheat the oven to 400°F (200°C).
In a small bowl, combine 2 tablespoons olive oil, minced garlic, lemon zest, lemon juice, dried oregano, dried thyme, 1 teaspoon salt, and 1/2 teaspoon black pepper to make the marinade.
Place the white fish fillets in a shallow dish and pour the marinade over them. Gently turn the fillets to coat evenly. Let them marinate while preparing the vegetables and quinoa.
Rinse the quinoa under cold water. In a medium saucepan, bring 2 cups water to a boil. Add the quinoa, reduce heat to low, cover, and simmer for 15 minutes or until the water is absorbed. Remove from heat and let it sit covered for 5 minutes, then fluff with a fork.
On a baking sheet, toss broccoli florets and sliced carrots with 1 tablespoon olive oil, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Spread them out in a single layer.
Place the marinated fish fillets on the baking sheet alongside the vegetables.
Bake in the preheated oven for 18 to 20 minutes, or until the fish is opaque and flakes easily with a fork and the vegetables are tender.
Serve each fish fillet with a portion of roasted vegetables and a scoop of fluffy quinoa.