Mediterranean-style Seabass

with Quinoa, Herb Dressing and Baby Spinach

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Instructions

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1 Quinoa

Add the quinoa to a bowl, cover with warm water and rinse. Drain in a fine sieve. Add the measured water to a pot and bring it to a boil. Add the quinoa and stock cube. Cover with a lid, reduce the heat to low and simmer for 15 min or until the liquid is absorbed and the quinoa is tender. Transfer to a bowl and refrigerate. 

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2 Prep

Meanwhile, wash the lemon thoroughly and grate its zest with a fine blade, taking care to avoid its bitter white pith. Pick the mint and basil leaves. Peel and chop the garlic. Grate the Parmesan

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3 Blend dressing

Add the Parmesanmintbasilgarlic, a very generous squeeze of lemon juice, the lemon zest, olive oil, salt and pepper to a food processor. Blitz. 

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4 Fry

Pat the seabass fillets dry with kitchen paper and season the skin with salt. Heat a large non-stick pan with a drizzle of vegetable oil over a medium-high heat. Once hot, add the seabass, skin-side down and fry for 4 min or until crispy. Once crispy, flip and cook for 1-2 min further.

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5 Assemble

Meanwhile, toss the drained and cooled quinoa, baby spinach and almonds in the dressing

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6 Serve

Serve the seabass over the herby quinoa salad

Tips for fussy eaters

Leave out the mint.

Pro tip

Firmly roll the lemon on the work surface before slicing it. This will help release more of its juices.

This recipe is based on the Mediterranean diet which is more of an eating pattern than a strict diet. It’s based on research stating that people living in Mediterranean countries live longer!

Cooking Time: 30 min

Equipment Required: Food processor

Cals 551 · Prot 43 · Carbs 41 · Fat 21

Gluten-Free

Ingredients

Number of people

Quinoa

White quinoa 100 Grams
Water 200 ML
Vegetable stock cube 0.5 Piece

Seabass

Seabass 330 Grams
Salt 0.5 Tsp
Vegetable oil 1 Tbsp

Salad and dressing

Lemon 1 Piece
Fresh mint 10 Grams
Fresh basil 15 Grams
Garlic cloves 0.5 Piece
Parmesan 30 Grams
Olive oil 4 Tbsp
Salt 1 Tsp
Black pepper 0.5 Tsp
Baby spinach 60 Grams
Whole almonds 40 Grams

This recipe is based on the Mediterranean diet which is more of an eating pattern than a strict diet. It’s based on research stating that people living in Mediterranean countries live longer!

Cooking Time: 30 min

Equipment Required: Food processor

Cals 551 · Prot 43 · Carbs 41 · Fat 21

Gluten-Free

Instructions

photo

1 Quinoa

Add the quinoa to a bowl, cover with warm water and rinse. Drain in a fine sieve. Add the measured water to a pot and bring it to a boil. Add the quinoa and stock cube. Cover with a lid, reduce the heat to low and simmer for 15 min or until the liquid is absorbed and the quinoa is tender. Transfer to a bowl and refrigerate. 

photo

2 Prep

Meanwhile, wash the lemon thoroughly and grate its zest with a fine blade, taking care to avoid its bitter white pith. Pick the mint and basil leaves. Peel and chop the garlic. Grate the Parmesan

photo

3 Blend dressing

Add the Parmesanmintbasilgarlic, a very generous squeeze of lemon juice, the lemon zest, olive oil, salt and pepper to a food processor. Blitz. 

photo

4 Fry

Pat the seabass fillets dry with kitchen paper and season the skin with salt. Heat a large non-stick pan with a drizzle of vegetable oil over a medium-high heat. Once hot, add the seabass, skin-side down and fry for 4 min or until crispy. Once crispy, flip and cook for 1-2 min further.

photo

5 Assemble

Meanwhile, toss the drained and cooled quinoa, baby spinach and almonds in the dressing

photo

6 Serve

Serve the seabass over the herby quinoa salad

Tips for fussy eaters

Leave out the mint.

Pro tip

Firmly roll the lemon on the work surface before slicing it. This will help release more of its juices.

Ingredients

Number of people

Quinoa

White quinoa 100 Grams
Water 200 ML
Vegetable stock cube 0.5 Piece

Seabass

Seabass 330 Grams
Salt 0.5 Tsp
Vegetable oil 1 Tbsp

Salad and dressing

Lemon 1 Piece
Fresh mint 10 Grams
Fresh basil 15 Grams
Garlic cloves 0.5 Piece
Parmesan 30 Grams
Olive oil 4 Tbsp
Salt 1 Tsp
Black pepper 0.5 Tsp
Baby spinach 60 Grams
Whole almonds 40 Grams
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