Roasted Bass and Carrots

bass-carrots-0
Photo by Danny Kim
Roasted Bass and Carrots 2.9 43 5 1
Rating
Read Reviews
  • Serves 4
  • Hands-On Time
  • Total Time
  • Nutritional Information
    Close

    Nutritional Information

    Per Serving

    • Calories 347 calories
    • Fat 18 g
    • Sat Fat 3 g
    • Cholesterol 140 mg
    • Sodium 440 mg
    • Protein 32 g
    • Carbohydrate 14 g
    • Sugar 7 g
    • Fiber 4 g
    • Iron 2 mg
    • Calcium 71 mg

Heat oven to 375° F. Cook the quinoa according to the package directions.

Meanwhile, toss together the carrots, onion, 2 tablespoons of the oil, ½ teaspoon salt, and ¼ teaspoon pepper on a rimmed baking sheet.

Roast, tossing once, until the carrots are beginning to soften, 13 to 15 minutes.

Ingredients

  1. Check 1 cup quinoa
  2. Check 1 pound carrots, sliced
  3. Check 1 onion, sliced
  4. Check ¼ cup olive oil
  5. Check kosher salt and black pepper
  6. Check 4 6-ounce boneless, skinless bass fillets
  7. Check ¾ teaspoon paprika
  8. Check chopped fresh flat-leaf parsley leaves and lemon wedges, for serving

Directions

  1. Heat oven to 375° F. Cook the quinoa according to the package directions.
  2. Meanwhile, toss together the carrots, onion, 2 tablespoons of the oil, ½ teaspoon salt, and ¼ teaspoon pepper on a rimmed baking sheet.
  3. Roast, tossing once, until the carrots are beginning to soften, 13 to 15 minutes.
  4. Brush the fish with the remaining 2 tablespoons of oil. Season with the paprika and ¼ teaspoon each salt and pepper.
  5. Nestle the fish in the carrots and roast until the fish is opaque throughout and the vegetables are tender, 10 to 12 minutes more.
  6. Place the fish and vegetables over the quinoa and sprinkle with the parsley. Serve with the lemon wedges.