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Autumn Herb-Crusted Haddock with Sautéed Spinach and Quinoa
Autumn Herb-Crusted Haddock with Sautéed Spinach and Quinoa

Autumn Herb-Crusted Haddock with Sautéed Spinach and Quinoa
A light yet satisfying meal featuring seasonal haddock, fresh spinach, and quinoa.
Autumn Herb-Crusted Haddock with Sautéed Spinach and Quinoa

To provide a balanced meal with lean protein, complex carbohydrates, and vegetables, supporting energy needs for training without being too heavy.

Ingredients:
1
Servings
  • 200
    g
     haddock fillet
  • 100
    g
     quinoa
  • 150
    g
     spinach
  • 2
    tbsp
     olive oil
  • 1
    item
     lemon
  • 2
    clove
     garlic
  • 1
    tsp
     thyme
  • 1
    tbsp
     parsley
  • 1
    tsp
     salt
  • 0.5
    tsp
     black pepper
Preparation Time: 40 minutes
Autumn Herb-Crusted Haddock with Sautéed Spinach and Quinoa
Instructions:
  1. Preheat the oven to 180°C.
  2. Rinse the quinoa under cold water and cook according to package instructions.
  3. Season the haddock fillet with salt, black pepper, thyme, and parsley.
  4. Heat 1 tbsp of olive oil in a pan over medium heat. Add the haddock and cook for 3-4 minutes on each side until golden brown.
  5. Transfer the haddock to a baking dish and bake in the oven for 10 minutes.
  6. In the same pan, add the remaining olive oil and sauté the garlic until fragrant.
  7. Add the spinach and cook until wilted. Season with a squeeze of lemon juice.
  8. Serve the haddock on a bed of quinoa with sautéed spinach on the side.
Nutrition Per Serving 600 g Per 100g
Energy 385 kcal 64 kcal
Protein 35 g 5.8 g
Fibre 7 g 1.2 g
Salt 2 g 0.3 g
Sugar 2 g 0.3 g
Carbohydrates 45 g 7.5 g
Fat 15 g 2.5 g
  • 200
    g
     haddock fillet
  • 100
    g
     quinoa
  • 150
    g
     spinach
  • 2
    tbsp
     olive oil
  • 1
    item
     lemon
  • 2
    clove
     garlic
  • 1
    tsp
     thyme
  • 1
    tbsp
     parsley
  • 1
    tsp
     salt
  • 0.5
    tsp
     black pepper
1
Servings
0

Preheat the oven to 180°C.

Rinse the quinoa under cold water and cook according to package instructions.

Season the haddock fillet with salt, black pepper, thyme, and parsley.

Heat 1 tbsp of olive oil in a pan over medium heat. Add the haddock and cook for 3-4 minutes on each side until golden brown.

Transfer the haddock to a baking dish and bake in the oven for 10 minutes.

In the same pan, add the remaining olive oil and sauté the garlic until fragrant.

Add the spinach and cook until wilted. Season with a squeeze of lemon juice.

Serve the haddock on a bed of quinoa with sautéed spinach on the side.

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