Sea Bass over Quinoa with Broccolini

Roast the Vegetables (15–20 minutes)

1.    Preheat your oven to 400°F (200°C).

2.    On a baking sheet lined with parchment paper, toss the broccolini with 1 tablespoon olive oil, salt, and pepper.

3.    Spread out in a single layer and roast for 15–20minutes, or until fork-tender and lightly browned at the edges.

Marinate the Sea Bass

4.    In a small bowl, whisk together olive oil, lemon zest, lemon juice from 1/2 a lemon, thyme, rosemary, minced garlic, salt, and pepper.

5.    Pat the sea bass fillets dry, then coat them evenly with this herb mixture.

6.    Set aside at room temperature while you prep the quinoa. (A brief marination helps develop flavor.)

Cook the Quinoa (15–20 minutes)

7.    While the vegetables roast, place the quinoa, 1 cup bone broth and a pinch of salt in a medium saucepan.

8.    Bring to a boil, then reduce heat to low, cover, and simmer for about 15 minutes, or until the liquid is absorbed and the quinoa is fluffy.

9.    Once cooked, stir in the lemon juice from 1/2 a lemon, coconut oil, salt, and pepper. Keep covered until serving.

Cook the Sea Bass (8–10 minutes)

10.  Increase the oven temperature to broil (or set to 550°F if broiler setting isn’t available).

11.  Place the sea bass fillets skin-side down on a baking sheet.

12.  Broil for 6–8 minutes, rotating halfway if needed, until the fish is just cooked through and lightly golden on top. Aim for an internal temperature of 135–140°F—the flesh should be opaque and flake easily.

Assemble & Serve

13.  Fluff the quinoa with a fork and adjust seasoning if desired.

14.  Plate the Lemony Quinoa, then top with the Herb-Crusted Chilean Sea Bass.

15.  Serve the roasted broccolini on the side.

16.  Drizzle any remaining pan juices—or a fresh squeeze of lemon—over the fish. Enjoy immediately!

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Total Macros:

Calories: 482.5

Protein: 27.0g 

Carbs: 18.0g

Fat: 32.6g

Nutrition Facts:

Chilean Sea Bass:

Renowned for its buttery texture and high Omega-3 fatty acids, which support heart and brain health.

Quinoa:

A complete plant-based protein, containing all nine essential amino acids. It also provides fiber and important minerals like iron and magnesium.

Broccolini:

A hybrid of broccoli and Chinese kale, packed with vitaminC, vitamin A, and dietary fiber. Its milder, sweeter flavor makes it a popular alternative to regular broccoli.

Lemon & Herbs:

The lemon juice not only adds brightness but also aids in iron absorption from plant-based foods, while the dried thyme and rosemary provide antioxidant benefits and elevate the dish’s aroma.

Coconut Oil:

A source of medium-chain triglycerides (MCTs), which may be more quickly metabolized for energy compared to other fats.

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