A delightful Peruvian-inspired dish featuring crispy, tender fish fillets served with a zesty quinoa salad. This vibrant and hearty meal is bursting with flavor and perfect for a satisfying dinner.
INGREDIENTS:
4 Servings 14 ingredients.
- 4 whole fish fillet
- 1 cup quinoa
- 2 cup water
- 1 cup vegetable broth
- 1 whole red onion finely chopped
- 1 whole bell pepper diced
- 1 cup cherry tomato halved
- 0.25 cup fresh cilantro chopped
- 0.25 cup fresh lime juice
- 2 tablespoon olive oil
- 1 teaspoon cumin
- 1 teaspoon paprika
- pinch salt to taste
- pinch pepper to taste
DIRECTIONS:
6 steps.
Ready in about 35 minutes.
1. Preheat the oven to 400°F (200°C).
2. Season the fish fillets with salt, pepper, cumin, and paprika.
3. Place the seasoned fish fillets on a baking sheet lined with parchment paper and bake for 15-20 minutes or until crispy and cooked through.
4. Rinse the quinoa and cook according to package instructions using water or vegetable broth.
5. In a large bowl, combine the cooked quinoa, red onion, bell pepper, cherry tomatoes, cilantro, lime juice, olive oil, and salt. Toss to mix well.
6. Serve the crispy fish fillets over the zesty quinoa salad and garnish with additional cilantro and lime wedges.