Lemon & Herb Sea Bass with Quinoa, Tenderstem & Cauliflower
Ready in about 30 minutes, this cosy sea bass and quinoa dish is built for maintenance — 458 kcal and 44g protein.
Ingredients
- 140g Sea Bass
- 150g quinoa
- 80g tenderstem broccoli
- 80g cauliflower
- 20g lemon juice
- 5g olive oil
- 6g garlic
- fresh parsley, thyme & black pepper
- lemon wedge
Method
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1
Prep everything first: wash and trim the tenderstem 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
Toss the protein in lemon juice, olive oil, garlic and herbs before cooking, and squeeze over more lemon to finish.
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5
Meanwhile, steam or stir-fry the tenderstem 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 lemon wedge.
Tap ingredients and steps to tick them off as you cook.