Dinner
Pan-Seared Sea Bass with Quinoa and Roasted Veggies
Crispy-skinned sea bass on a bed of fluffy quinoa with a tray of roasted veggies. It's light, it fills you up, and you only need one pan and one tray.
Method
Heat the oven to 220°C (425°F).
Chop the zucchini, pepper and onion into chunks about the size of a walnut. Leave the cherry tomatoes whole.
Toss the veggies on a baking tray with 1.5 tablespoons of the olive oil, the smoked paprika and 1/2 teaspoon of the salt. Spread them out so nothing is piled up.
Roast for 22 to 25 minutes, shaking the tray once halfway through.
Rinse the quinoa in a sieve under cold water for 30 seconds.
Add the quinoa, water and a pinch of salt to a small pot. Bring to a boil, cover, and turn the heat to low for 12 to 15 minutes.
Take the pot off the heat and leave the lid on for 5 minutes, then fluff with a fork.
Pat the fish very dry with paper towel and season both sides with the remaining salt and the black pepper.
Heat the remaining 1/2 tablespoon of olive oil in a pan over medium-high heat until it shimmers.
Lay the fillets skin side down and press gently with a spatula for 10 seconds. Cook for 4 to 5 minutes without moving them.
Flip, add the garlic, and cook another 1 to 2 minutes until the fish flakes easily.
Squeeze half the lemon over the fish. Pile quinoa and veggies onto plates, top with the fish, and finish with parsley and a lemon wedge.
Chef's tip
For weekday prepping, cook a double batch of quinoa and roast a second tray of veggies on Sunday, then just sear fresh fish each night.