Roasted Fish and Veggies with Quinoa and Pine Nuts

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This easy, colourful meal is roasted in a parchment-paper-lined pan to avoid the need for added oil. We garnish the finished dish with cilantro and pine nuts, but a combination of basil and almonds or walnuts and parsley would be delicious as well.

Serves: 4

Ingredients:

• 2 carrots, cut into 2-inch sticks
• 1 large yellow bell pepper, cut into strips
• 1 ½ cup grape tomatoes
• 1 red onion, halved and thinly sliced
• 3 cloves garlic, finely chopped
• ¼ teaspoon fine sea salt, divided
• 4 (3-ounce) pieces mild white fish fillet such as cod, tilapia or flounder
• 1 lemon, Zest and juice of
• 2 cups cooked quinoa*
• 3 tablespoons chopped fresh cilantro
• 3 tablespoons toasted pine nuts, chopped

Method:

Preheat oven to 400°F and line a 9×13-inch baking pan with parchment paper. Place carrots, bell pepper, tomatoes, onion, garlic and 1/8 teaspoon salt in the pan and toss. Bake in the top third of the oven until vegetables are tender, about 25 minutes.

Stir vegetables, arrange fish on top and sprinkle with remaining salt, lemon zest and juice and bake until fish is just cooked through, 15 to 20 more minutes. Transfer fish and vegetables to plates or a platter along with quinoa and sprinkle with cilantro and pine nuts.

*Use precooked frozen quinoa or cook from scratch by rinsing 1 cup quinoa in a fine sieve until water runs clear, drain and transfer to a small pot. Add 2 cups water and bring to a boil. Cover, reduce heat to medium low and simmer until water is absorbed, 15 to 20 minutes. Set aside off the heat for 5 minutes; uncover and fluff with a fork.

Source: Roasted Fish and Veggies with Quinoa and Pine Nuts

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