Roasted Fish and Veggies with Quinoa and Pine Nuts
Authorlisa
Preheat oven to 400°F and line a 9- x 13-inch baking pan with unbleached parchment paper.
Place carrots, bell pepper, tomatoes, onion, garlic and ⅛ 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 ⅛ teaspoon 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 the quinoa and sprinkle with cilantro and pine nuts.
Ingredients
Directions
Preheat oven to 400°F and line a 9- x 13-inch baking pan with unbleached parchment paper.
Place carrots, bell pepper, tomatoes, onion, garlic and ⅛ 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 ⅛ teaspoon 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 the quinoa and sprinkle with cilantro and pine nuts.
