ROASTED HADDOCK FILLET WITH PAPRIKA, LEMON AND QUINOA
- Servings : 2
- Preparation : 15 minutes
- Cook time : 15 minutes
- Calories : 240 cal
- Carbohydrate : 23 g
- Lipid : 7 g
- Fiber : 3 g
- Protein : 21 g
Ingredients
- 2 haddock fillets (about 200 g)
- 10 ml (2 tsp) olive oil
- 5 ml (1 tsp) paprika
- Salt and pepper, to taste
- Juice of 1/2 lemon (about 30 ml)
- 2.5 ml (1/2 tsp.) lemon zest
For the quinoa:
- 125 ml (1/2 cup) of quinoa, dry
- 250 ml (1 cup) water
- Salt and pepper, to taste
- 1 ml (1/4 tsp) turmeric
Steps
1 - Preheat the oven to 180°C (350°F).
2 - Place the haddock fillets on a baking tray lined with parchment paper.
3 - Brush the haddock fillets with olive oil. Sprinkle with paprika, salt and pepper.
4 - Drizzle the fillets with fresh lemon juice and sprinkle with lemon zest.
5 - Cook the haddock fillets for 12 minutes, or until cooked and the flesh flakes easily with a fork. Cooking time may vary depending on the thickness of the fish.
6 - Rinse the quinoa under cold water in a colander.
7 - In a saucepan, add the water and bring to the boil.
8 - Reduce the heat to medium-low, cover the pot and cook for 12 to 15 minutes, or until the water is absorbed and the quinoa is tender. Remove from the heat and let sit covered for 5 minutes.
9 - After. 5 minutes, fluff the quinoa using a fork to separate the grains.
10 - Divide the quinoa between plates. Place a roasted haddock fillet on top.
11 - Garnish with fresh lemon slices or a little coriander or parsley to add freshness.
Leave a comment