Danny Kim
Hands-On Time
15 Mins
Total Time
30 Mins
Serves 4

How to Make It

Step 1

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

Step 2

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

Step 3

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

Step 4

Brush the fish with the remaining 2 tablespoons of oil. Season with the paprika and ¼ teaspoon each salt and pepper.

Step 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.

Step 6

Place the fish and vegetables over the quinoa and sprinkle with the parsley. Serve with the lemon wedges.

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