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Autumn Herb-Crusted Sea Bass with Roasted Beetroot and Quinoa
Autumn Herb-Crusted Sea Bass with Roasted Beetroot and Quinoa

Autumn Herb-Crusted Sea Bass with Roasted Beetroot and Quinoa
A flavorful sea bass dish with seasonal beetroot and quinoa, perfect for a balanced dinner.
Autumn Herb-Crusted Sea Bass with Roasted Beetroot and Quinoa

This meal provides a good balance of protein, carbs, and vegetables, supporting muscle recovery and energy replenishment after a day of training.

Ingredients:
1
Servings
  • 2
    item
     sea bass fillet
  • 200
    g
     beetroot
  • 100
    g
     quinoa
  • 2
    tbsp
     olive oil
  • 1
    item
     lemon
  • 10
    g
     parsley
  • 5
    g
     thyme
  • 2
    clove
     garlic
  • 1
    tsp
     salt
  • 1
    tsp
     black pepper
Preparation Time: 45 minutes
Autumn Herb-Crusted Sea Bass with Roasted Beetroot and Quinoa
Instructions:
  1. Preheat the oven to 200°C.
  2. Peel and cut the beetroot into wedges. Toss with 1 tbsp olive oil, salt, and pepper.
  3. Roast beetroot in the oven for 30 minutes until tender.
  4. Rinse quinoa under cold water. Cook according to package instructions.
  5. Mix chopped parsley, thyme, minced garlic, salt, and pepper. Rub mixture over sea bass fillets.
  6. Heat remaining olive oil in a pan over medium heat. Sear sea bass fillets for 3 minutes on each side.
  7. Squeeze lemon juice over the cooked sea bass.
  8. Serve sea bass with roasted beetroot and quinoa.
Nutrition Per Serving 600 g Per 100g
Energy 437 kcal 73 kcal
Protein 40 g 6.7 g
Fibre 10 g 1.7 g
Salt 2 g 0.3 g
Sugar 8 g 1.3 g
Carbohydrates 45 g 7.5 g
Fat 20 g 3.3 g
  • 2
    item
     sea bass fillet
  • 200
    g
     beetroot
  • 100
    g
     quinoa
  • 2
    tbsp
     olive oil
  • 1
    item
     lemon
  • 10
    g
     parsley
  • 5
    g
     thyme
  • 2
    clove
     garlic
  • 1
    tsp
     salt
  • 1
    tsp
     black pepper
1
Servings
0

Preheat the oven to 200°C.

Peel and cut the beetroot into wedges. Toss with 1 tbsp olive oil, salt, and pepper.

Roast beetroot in the oven for 30 minutes until tender.

Rinse quinoa under cold water. Cook according to package instructions.

Mix chopped parsley, thyme, minced garlic, salt, and pepper. Rub mixture over sea bass fillets.

Heat remaining olive oil in a pan over medium heat. Sear sea bass fillets for 3 minutes on each side.

Squeeze lemon juice over the cooked sea bass.

Serve sea bass with roasted beetroot and quinoa.

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