Feel like a yummy healthy dinner but don’t want to spend too much time in the kitchen? This is a good option!
This recipe, inspired by Noreen Kassam, a fantastic cook who loves expirimenting with nutritious ingredients (you can find some of her recipes here), is great if you enjoy a plate full of nutritious, yet so tasty foods!
Quinoa, often referred to as a super food, is a great alternative to rice as it is easy to prepare and has many good properties: it is amino acid rich, contains iron and lysine and is high in B2 and magnesium, amongst others.
Roasting the sea bass in coconut oil will make the flavours pop. Coconut oil is a great oil to use when cooking as it does not turn rancid at high temperatures. To read more about the amazing properties of coconut, click here.
This recipe will take about 10 minutes to prepare, roughly 60 minutes in the oven and will make dinner for two.
- Two sea bass fillets
- A bundle of fresh beets
- 200 grams of quinoa
- 100 grams of garden peas
- 100 grams of spinach
- Two chopped garlic cloves
- Cayenne pepper
- Three spoons of coconut oil
- 200ml of coconut milk
- Preheat the oven on 200C
- Wash the fresh beets and place them in an oven dish before leaving this to roast in the oven for 45 to 60 minutes, or golden.
- Lay the sea bass fillets out in another oven dish and add the chopped garlic before sprinkling with coriander, cayenne pepper and coconut oil
- Place the fish dish in the oven for about 15 minutes
- Boil the quinoa as instructed on the package which is usually about 15 minutes
- When the quinoa is ready, add the spinach, garden peas and coconut milk and stir, leave for five minutes
- Take the beets out of the oven when ready and peel them
- Take the fish dish out
- Serve the fish next to the quinoa and use some of its sauce on the quinoa
- Serve the beets on the side