White fish marinated in lemon, garlic, cumin, and paprika, baked until flaky and served over quinoa with fresh mint and parsley. A healthy 45-minute dinner.

Prep time: 20 minutesCook time: 25 minutesTotal time: 45 minutesServings: 4 servingsDifficulty: Medium

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Fresh fish marinated with lemon and warm spices, served over herb-flecked quinoa, makes a dish that tastes like spring. A simple bake keeps the fish moist and flaky, while the quinoa adds wholesome, nutty goodness.

Ingredients

  • 500 g (1.1 lb) fresh white fish fillets
  • 2 tablespoons lemon juice
  • 3 tablespoons olive oil
  • 2 cloves garlic, minced
  • 1 teaspoon ground cumin
  • 1/2 teaspoon paprika or chili powder
  • Salt, to taste
  • Black pepper, to taste
  • 200 g (1 cup) quinoa
  • 400 ml (1 2/3 cups) chicken broth
  • 2 tablespoons chopped fresh mint
  • 2 tablespoons chopped fresh parsley

Instructions

  1. Place the fish in a large bowl with the lemon juice, 1 tablespoon of the olive oil, the garlic, cumin, paprika, salt, and pepper. Marinate for 15 minutes.
  2. Preheat the oven to 200°C (400°F). Line a baking sheet with parchment paper, lay the fillets on top, brush with the remaining olive oil, and bake for 15 to 20 minutes, until the fish flakes easily.
  3. Meanwhile, bring the quinoa and chicken broth to a boil in a saucepan, reduce the heat, and simmer for about 15 minutes, until the quinoa is tender. Stir in the mint and parsley.
  4. Serve the baked fish over the herb quinoa.

Tips

  • Adjust the spices to your taste.
  • Soaking the quinoa in water for 20 minutes beforehand helps it cook faster and more evenly.

Nutrition

Calories: about 350 per serving | Protein: 30 g | Carbs: 40 g | Fat: 10 g

Baked fishQuinoaLebanese recipesHealthy dinner

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