Rating: 3 stars
45 Ratings
  • 5 star values: 10
  • 4 star values: 4
  • 3 star values: 9
  • 2 star values: 16
  • 1 star values: 6

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Credit: Danny Kim

Recipe Summary test

hands-on:
15 mins
total:
30 mins
Yield:
Serves 4
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Ingredients

Ingredient Checklist

Directions

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

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  • 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.

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

  • Nestle the fish in the carrots and roast until the fish is opaque throughout and the vegetables are tender, 10 to 12 minutes more.

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

Nutrition Facts

347 calories; fat 18g; saturated fat 3g; cholesterol 140mg; sodium 440mg; protein 32g; carbohydrates 14g; sugars 7g; fiber 4g; iron 2mg; calcium 71mg.
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