Pan-Seared Pike-Perch with Steamed Root Vegetables and Quinoa
A light yet satisfying meal featuring flaky pan-seared pike-perch (or similar lean white fish), served with tender steamed root vegetables and a side of fluffy quinoa.
Ingredients
- Quinoa75.5 g
- Carrot113 g
- Olive Oil13.3 g
- Lemon0.5 fruit
- Salt0.2 tsp
- Black Pepper0.2 tsp
- Pike-Perch Fillet160.5 g
- Parsnip113 g
- Dill0.5 tbsp
Instructions
- 1Step 1
Rinse quinoa thoroughly. In a small saucepan, combine quinoa with 300ml water. Bring to a boil, then reduce heat to low, cover, and simmer for 10-12 minutes until liquid is absorbed. Fluff with a fork.
- 2Step 2
While quinoa cooks, peel and dice carrots and parsnips into 1-inch pieces. Place in a steamer basket over boiling water and steam for 8-10 minutes, or until tender-crisp.
- 3Step 3
Pat pike-perch fillets dry. Season both sides with salt, pepper, and fresh dill. Heat olive oil in a non-stick skillet over medium-high heat.
- 4Step 4
Once hot, carefully place fillets in the skillet and pan-sear for 3-4 minutes per side, until golden brown and cooked through.
- 5Step 5
Divide quinoa and steamed root vegetables between two plates. Top with pan-seared pike-perch. Squeeze fresh lemon juice over the fish before serving.
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