Baked Haddock with Roasted Brussels Sprouts and Quinoa
A light yet satisfying dinner featuring flaky baked haddock fillets seasoned with herbs, served alongside tender roasted Brussels sprouts and fluffy quinoa.
Ingredients
- Quinoa50 g
- Garlic Powder0.3 tsp
- Onion Powder0.3 tsp
- Olive Oil11.3 ml
- Lemon0.5 whole
- Salt0.5 tsp
- Black Pepper0.3 tsp
- Haddock Fillet200 g
- Brussels Sprouts175 g
- Dried Dill0.3 tsp
Instructions
- 1Step 1
Step 1: Preheat oven to 200°C (390°F). Rinse and halve Brussels sprouts, toss with 1 tbsp olive oil, salt, and pepper. Spread on a baking sheet.
- 2Step 2
Step 2: Place haddock fillets on a separate baking sheet. Drizzle with remaining olive oil, sprinkle with garlic powder, onion powder, dried dill, salt, and pepper. Slice half a lemon for garnish.
- 3Step 3
Step 3: Bake Brussels sprouts for 10 minutes. At the same time, bake haddock for 10-12 minutes, or until cooked through and flaky. Add lemon slices on top of fish for the last 5 minutes.
- 4Step 4
Step 4: While fish and sprouts are baking, cook quinoa according to package instructions (typically 1 part quinoa to 2 parts water, simmer for 15 minutes).
- 5Step 5
Step 5: Serve the baked haddock and roasted Brussels sprouts alongside the cooked quinoa. Squeeze fresh lemon juice over the fish before serving.
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