Harissa Sea Bass with Quinoa, Spinach & Cauliflower
Ready in about 30 minutes, this zingy sea bass and quinoa dish is built for fat-loss phases — 419 kcal and 48g protein.
Ingredients
- 140g Sea Bass
- 120g quinoa
- 80g spinach
- 80g cauliflower
- 20g harissa paste
- 10g lemon juice
- 50g greek yoghurt
- fresh mint
Method
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1
Prep everything first: wash and trim the spinach and cauliflower, then measure out the sauce ingredients.
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2
Rinse the quinoa and simmer in 2 parts water for 15 minutes until the tails appear, then fluff.
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3
Score the sea bass skin, season and pan-fry skin-side down for 3-4 minutes, then flip for 1 minute.
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4
Loosen the harissa with lemon juice and brush it over the protein before cooking. Swirl a little extra harissa through the yoghurt to serve.
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5
Meanwhile, steam or stir-fry the spinach and cauliflower for 3-5 minutes until just tender with a little bite.
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6
Build the plate: quinoa first, then the veg and sea bass, spooning over any remaining sauce. Finish with the fresh mint.
Tap ingredients and steps to tick them off as you cook.