As a child, I remember summer days spent at my grandmother’s beach house, where the salty breeze and crashing waves provided the perfect backdrop for family gatherings. One afternoon, while we watched my grandfather expertly cast his line into the shimmering ocean, my grandmother prepared a delightful fish dish that has stayed with me through the years. Inspired by those sunny memories, I set out to create a vibrant, herb-crusted fish recipe that pairs beautifully with a refreshing quinoa salad. This dish not only brings the essence of the seaside to your table but is also a feast for the eyes and palate.
Ingredients
4 fillets of white fish (such as cod, snapper, or halibut)
1 cup panko breadcrumbs
1/2 cup fresh parsley, finely chopped
1/4 cup fresh basil, finely chopped
Zest of 1 lemon
Zest of 1 lime
2 tablespoons olive oil
Salt and pepper to taste
Juice of 1 lemon
Juice of 1 lime
1 cup quinoa
2 cups vegetable broth or water
1 cup cherry tomatoes, halved
1 cucumber, diced
1/4 red onion, finely chopped
Instructions
Begin by preheating your oven to 400°F (200°C). Line a baking sheet with parchment paper for easy cleanup. In a mixing bowl, combine the panko breadcrumbs, chopped parsley, chopped basil, lemon zest, lime zest, and a pinch of salt and pepper. Mix well and drizzle in one tablespoon of olive oil, stirring until the mixture is evenly coated and resembles wet sand.
Next, prepare the fish fillets. Pat them dry with a paper towel and season both sides with salt and pepper. Place the fillets on the prepared baking sheet and gently press the herb breadcrumb mixture onto the top of each fillet. This will create a flavorful crust when baked.
Drizzle the remaining tablespoon of olive oil over the crusted fish and bake in the preheated oven for about 15-20 minutes, or until the fish flakes easily with a fork and the crust is golden brown.
While the fish is baking, rinse the quinoa under cold water to remove its natural bitterness. In a medium saucepan, combine the quinoa and vegetable broth or water. Bring to a boil, then reduce the heat to low, cover, and simmer for about 15 minutes or until the quinoa is fluffy and the liquid is absorbed. Remove from heat and let it sit, covered, for an additional 5 minutes. Fluff with a fork.
In a large bowl, combine the cooked quinoa, cherry tomatoes, diced cucumber, and red onion. Drizzle with lemon juice and lime juice, then toss everything together gently. Season with salt and pepper to taste.
Once the fish is done baking, plate it alongside a generous serving of the quinoa salad. This dish not only delights the senses with its vibrant colors but also transports you to a sun-soaked beach with every bite. Enjoy your seaside-inspired meal, perfect for a warm evening or a gathering with loved ones.