Crispy Fish Fillets with Quinoa

If you are looking for a easy to make, delicious healthy and nutritious dinner, just try this one.


Servings: 2 Preparation time: 20 minutes Cooking time: 10 minutes


  • 2 sea bass fillets

  • 60 gr quinoa

  • 1/2 pomegranade

  • 1 or 2 tomatoes diced

  • 1 handful olives

  • Few capers

  • 1 lemon (cut into half)

  • Fresh parsley, finely chopped

  • Sea salt

  • Olive oil.


Wash and clean the fish fillets.

Rub them with sea salt and olive oil.

Place them side down on a no-stick frying pan and let them cook for approximately 10 minutes.

Squeeze the juice of half a lemon over the fish and then wrap the fish with a sheet of wet baking paper and cook for about 5 minutes. There is no need to be turned.

Cook the quinoa in salted water, drain and set aside.

Remove the seeds from the pomegranade (cut it into 2 halves and put te cut side own in a bowl. Tap the skin firlmy with a wooden spoon so all the seeds will fall down).

In a medium bowl toss together the pomegranade seeds, the tomatoes, olives and capers, parsely, juice of the other half lemon and some olive oil.

Add the quinoa and mix up. Serve with th fish and with an extra lemon wedge on the side.


Use dark brwon or red variety of quinoa as they contain more fibre.

You can also use other white fish such as cod, haddock, hake or snapper.

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