Herb-Crusted Fish with Roasted Brussels Sprouts, Quinoa, and Balsamic-Glazed Carrots
Herb-Crusted Fish with Roasted Brussels Sprouts, Quinoa, and Balsamic-Glazed Carrots
ingredients
- 1 fish fillet (such as tilapia or cod), about 6 oz
- 6 Brussels sprouts, halved
- 2 Thai chili peppers, thinly sliced
- Handful of fresh arugula
- 4 fresh sage leaves
- 1 tablespoon olive oil
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ½ cup cooked quinoa
- 2 medium carrots, sliced into matchsticks
- 1 tablespoon balsamic vinegar
- 1 tablespoon honey
- 1 tablespoon chopped fresh parsley
steps
- 1.
Preheat your oven to 400°F (200°C). In a shallow baking dish, place the halved Brussels sprouts and drizzle with olive oil. Sprinkle with salt and pepper, tossing to coat evenly. Roast in the oven for 15-20 minutes until golden brown and tender.
- 2.
While the Brussels sprouts are roasting, season the fish fillet with salt and pepper on both sides. In a separate bowl, mix together the chopped parsley, salt, and black pepper. Press the herb mixture firmly onto both sides of the fish fillet.
- 3.
Heat a non-stick skillet over medium heat and add 1 tablespoon of olive oil. Once the oil is hot, add the fish fillet and sage leaves to the pan. Cook for 3-4 minutes on each side, or until the fish is cooked through and the herb crust is golden and crispy. Remove the fish and sage from the pan.
- 4.
In the same pan, add the sliced Thai chili peppers and sauté for 1-2 minutes until fragrant. Remove from heat.
- 5.
In a small saucepan, combine the balsamic vinegar and honey. Heat over medium-low heat until the mixture thickens slightly, about 2-3 minutes. Add the sliced carrots and cook for an additional 2-3 minutes until the carrots are glazed and tender.
- 6.
To serve, place the roasted Brussels sprouts, cooked fish fillet, and sautéed chili peppers on a plate. Add a side of cooked quinoa and the balsamic-glazed carrots. Garnish with fresh arugula. Enjoy the diverse flavors and textures of this wholesome meal.
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