Grilled Lemon & Herb Sea Bass with Quinoa Salad
Light, fresh and rich in omega-3s, this dish balances anti-inflammatory fish with fibre and complete protein from quinoa. Vitamin C in lemon helps you absorb the iron in quinoa, while olive oil’s healthy fats support the absorption of fat-soluble vitamins. A vibrant, nourishing plate perfect for lunch or a lighter dinner.
Serves
2
Cook Time
Dietary
Gluten-Free
Dairy-Free
Ingredients
- 2 sea bass fillets (skin on, organic if possible)
- 1 lemon, zest + juice
- 1 tbsp extra virgin olive oil
- 1 garlic clove, minced
- 100g quinoa, cooked
- 1 small cucumber, diced
- 10 cherry tomatoes, halved
- Fresh parsley, chopped
- Sea salt + pepper
Method
- Marinate sea bass in lemon, garlic, olive oil, salt and pepper for 15 minutes.
- Grill fish skin side down for 4–5 minutes each side until cooked through.
- Mix cooked quinoa with cucumber, tomatoes, parsley, lemon juice, olive oil, salt and pepper.
- Serve fish over the quinoa salad.
