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Roasted Bass and Carrots
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| Serves 4| Hands-On Time: 15m| Total Time: 30m Ingredients | |
| 1 cup | quinoa |
| 1 pound | carrots, sliced |
| 1 | onion, sliced |
| 1/4 cup | olive oil |
| kosher salt | |
| black pepper | |
| 4 6-ounce | boneless, skinless bass fillets |
| 3/4 teaspoon | paprika |
| chopped fresh flat-leaf parsley leaves and lemon wedges, for serving Directions Heat oven to 375° F. Cook the quinoa according to the package directions. Meanwhile, toss together the carrots, onion, 2 tablespoons of the oil, ½ teaspoon salt, and ¼ teaspoon pepper on a rimmed baking sheet. Roast, tossing once, until the carrots are beginning to soften, 13 to 15 minutes. Brush the fish with the remaining 2 tablespoons of oil. Season with the paprika and ¼ teaspoon each salt and pepper. Nestle the fish in the carrots and roast until the fish is opaque throughout and the vegetables are tender, 10 to 12 minutes more. Place the fish and vegetables over the quinoa and sprinkle with the parsley. Serve with the lemon wedges. Nutritional Information Per Serving Calories 347 | |
| 18g | Fat |
| Sat Fat 3g Cholesterol 140mg Sodium 440mg Protein 32g Carbohydrate 14g | |
| 7g | Sugar |
Fiber 4g
Iron 2mg
Calcium 71mg
Quick Tip
Give this recipe a Spanish twist by substituting smoked paprika for the paprika and cilantro for the parsley.
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