Saturday, February 13, 2016

Roasted Sea Bass with Herbed Quinoa

This is my last recommended meal for Valentine's Day. Like my beef and vegetarian suggestions, I've provided instructions on how to get both parts of the meal out at the same time. This dish is another show stopper that will be sure to impress your significant other this Valentine's Day.


Sea Bass:

12 oz sea bass filet
1 t of salt
1 T of shredded dill
Lemon slices
1 T of butter


½ C of quinoa
1 C of vegetable stock
1 T of shredded dill
Zest of 1 lemon


Preheat oven to 350. Start with zesting the lemon you are using for the sea bass since you can use that lemon zest for the quinoa. Butter the bottom of an oven proof dish, be it skillet, casserole, or baking dish, and place the sea bass, skin side down, on the dish. Evenly salt the sea bass and evenly distribute the dill and the lemon slices on top of the sea bass.

Bake in the oven for 20 minutes until the fish flakes easily or reaches an internal temp of 145.

While the sea bass cooks, boil the quinoa in the vegetable stock until the liquid is absorbed, about 15 minutes. Stir in the dill and the lemon zest and salt to taste.

To serve, portion the sea bass and the quinoa and enjoy a pescaterian dinner for two.

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