Lemon-Quinoa Crusted Fish Fillet with Roasted Carrot-Fennel Cream and Sautéed Spinach
An original fish recipe featuring golden fillets coated in crisp quinoa and lemon zest, served over a silky roasted carrot and fennel cream with garlic-sautéed spinach. Balanced, aromatic, and elegant enough for a special meal or an elevated weeknight dinner.
Important notice: This recipe is not medical advice. Consult your healthcare professional.
Ingredients
- 4 filetes / 680 g 680 g firm white fish fillets (como robalo, bacalao fresh or mero)
- 90 g 90 g uncooked quinoa (enjuagada and escurrida)
- 300 g 300 g carrots (peladas and sliced)
- 180 g 180 g fennel bulb (en slices finas)
- 180 g 180 g fresh spinach (lavada)
- 60 g 60 g shallot (chopped)
- 12 g 12 g garlic (chopped, divided)
- 240 ml 240 ml vegetable broth or water (for the cream)
- 45 ml 45 ml olive oil (divided)
- 30 g 30 g butter (for terminar the cream and saltear)
- 2 cucharaditas 2 tsp lemon zest (divided)
- 30 ml 30 ml lemon juice (divided)
- 10 g 10 g Dijon mustard (for adherir the quinoa al pescado)
- 2 g 2 g sweet paprika
- 8 g 8 g salt (or to taste)
- 2 g 2 g black pepper (or to taste)
Nutrition facts
per serving
Approximate nutritional information. Estimated from the recipe’s ingredients and amounts, using standard reference nutrition values. It may vary with brands, sizes and cooking method. For guidance only; not a substitute for medical or dietary advice.
Allergens
Instructions
- 1
1. Preheat the oven to 220 °C / 425 °F. Place the carrots, fennel, and shallot on a sheet pan. Add 1 1/2 tablespoons olive oil, half of the salt, and a little black pepper. Toss well and roast for 20 minutes, until the vegetables are tender and lightly caramelized.
- 2
2. While the vegetables roast, cook the quinoa. Place the quinoa in a small saucepan with 180 ml water, bring to a boil, reduce the heat, and cook covered for 12 to 15 minutes until tender and dry. Spread it on a plate so it cools slightly and becomes looser.
- 3
3. Pat the fish fillets very dry with paper towels. Season them with the remaining salt, paprika, half of the lemon zest, and black pepper.
- 4
4. Mix the Dijon mustard with 1 tablespoon lemon juice. Brush this mixture over the top of each fillet and press the cooked quinoa onto it to create an even crust.
- 5
5. Heat a large oven-safe skillet with 1 tablespoon olive oil over medium-high heat. Place the fillets crust-side up and cook for 2 minutes on the bottom side, without moving, to lightly brown them.
- 6
6. Transfer the skillet to the oven at 220 °C / 425 °F and bake for 8 to 10 minutes, depending on thickness, until the fish is cooked through and flakes easily.
- 7
7. Add the roasted carrots, roasted fennel, roasted shallot, and 120 ml of the vegetable broth or water to a blender. Add 1 tablespoon lemon juice, the butter, and a pinch of pepper. Blend until smooth. If needed, add the remaining broth little by little to adjust the texture. Taste and adjust the salt.
- 8
8. In another skillet, heat the remaining 1/2 tablespoon olive oil with the rest of the garlic over medium heat. Add the spinach and sauté for 2 to 3 minutes until wilted. Stir in the remaining lemon zest.
- 9
9. To serve, spoon a layer of carrot-fennel cream onto each plate. Set the quinoa-crusted fish fillet on top and finish with the sautéed spinach on the side.
- 10
10. Serve immediately, with a few extra drops of lemon juice if desired.
Chef tips
For a firmer crust, let the cooked quinoa cool for 10 minutes before pressing it onto the fish. If the fish is very thin, reduce the oven time to 6 to 8 minutes.
Substitutions
You can use halibut, thick tilapia, or snapper instead of sea bass or grouper. The butter can be replaced with olive oil for a dairy-free version. Spinach can be swapped for tender Swiss chard.
What I used to make it
Generic kitchen tools that work for this recipe. You don’t need to buy anything to make it.
Illustrative imageNinja Professional BL610 Blender
Smoothies, sauces and soups
- Smoothies, sauces and soups
- Easy-to-wash jar
- Check the power and jar size
Illustrative imageCosori Pro LE 5 Qt Air Fryer
Browning and baking with little oil
- Browns food with very little oil
- Handy for vegetables, chicken and reheating
- Check the basket capacity
Illustrative imageTempPro TP19H Digital Thermometer
Checking doneness of meat and chicken
- Checks doneness of meat and chicken
- Quick reading
- Clean the probe after each use
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