We use a cookie to remember your session and your preferences for the site. Facebook, linked in and Google cookies are used for tracking your click from adverts to our site. Note that some features may not work properly if you cancel.
Cyclistia Icon
Cyclistia
Log in Register
Log in Register

To install this app, tap Share

and then select Add to Home Screen.

You can then use this app from one click and offline.

To install this app, please open this website in Safari instead of Chrome

Create your own perfect recipes!

Automatically create recipes tailored to your ingredients, dietary preferences, allergies and more!

Discover new recipes in a single click. Boomark any recipe from photo or website

Try it

Free to use, no ads, no popups, no credit card required. Just cook.

Herb-Crusted Sea Bass with Autumn Vegetables and Quinoa
Herb-Crusted Sea Bass with Autumn Vegetables and Quinoa

Herb-Crusted Sea Bass with Autumn Vegetables and Quinoa
A flavorful sea bass dish with a herb crust, served with seasonal vegetables and quinoa.
Herb-Crusted Sea Bass with Autumn Vegetables and Quinoa

To provide a balanced meal with the remaining carbs needed for the day, while offering a good balance of protein, carbs, and vegetables.

Ingredients:
1
Servings
  • 2
    item
     sea bass fillet
  • 150
    g
     quinoa
  • 100
    g
     carrot
  • 100
    g
     zucchini
  • 100
    g
     cherry tomatoes
  • 2
    tbsp
     olive oil
  • 1
    item
     lemon
  • 10
    g
     parsley
  • 5
    g
     thyme
  • 2
    clove
     garlic
  • 1
    tsp
     salt
  • 0.5
    tsp
     black pepper
Preparation Time: 45 minutes
Herb-Crusted Sea Bass with Autumn Vegetables and Quinoa
Instructions:
  1. Preheat the oven to 200°C.
  2. Cook quinoa according to package instructions and set aside.
  3. In a bowl, mix chopped parsley, thyme, minced garlic, salt, and pepper.
  4. Rub the sea bass fillets with olive oil and coat with the herb mixture.
  5. Place the fillets on a baking sheet lined with parchment paper.
  6. Slice carrots and zucchini into thin strips.
  7. Arrange carrots, zucchini, and cherry tomatoes around the fish on the baking sheet.
  8. Drizzle vegetables with olive oil and season with salt and pepper.
  9. Bake for 20-25 minutes until the fish is cooked through and vegetables are tender.
  10. Serve the sea bass with roasted vegetables over a bed of quinoa.
  11. Squeeze fresh lemon juice over the dish before serving.
Nutrition Per Serving 700 g Per 100g
Energy 592 kcal 85 kcal
Protein 45 g 6.4 g
Fibre 8 g 1.1 g
Salt 1 g 0.1 g
Sugar 6 g 0.9 g
Carbohydrates 60 g 8.6 g
Fat 25 g 3.6 g
  • 2
    item
     sea bass fillet
  • 150
    g
     quinoa
  • 100
    g
     carrot
  • 100
    g
     zucchini
  • 100
    g
     cherry tomatoes
  • 2
    tbsp
     olive oil
  • 1
    item
     lemon
  • 10
    g
     parsley
  • 5
    g
     thyme
  • 2
    clove
     garlic
  • 1
    tsp
     salt
  • 0.5
    tsp
     black pepper
1
Servings
0

Preheat the oven to 200°C.

Cook quinoa according to package instructions and set aside.

In a bowl, mix chopped parsley, thyme, minced garlic, salt, and pepper.

Rub the sea bass fillets with olive oil and coat with the herb mixture.

Place the fillets on a baking sheet lined with parchment paper.

Slice carrots and zucchini into thin strips.

Arrange carrots, zucchini, and cherry tomatoes around the fish on the baking sheet.

Drizzle vegetables with olive oil and season with salt and pepper.

Bake for 20-25 minutes until the fish is cooked through and vegetables are tender.

Serve the sea bass with roasted vegetables over a bed of quinoa.

Squeeze fresh lemon juice over the dish before serving.

Contact About
Privacy Policy Terms of Service Sitemap