Name: Herb-Crusted Fish with Roasted Brussels Sprouts, Quinoa, and Balsamic-Glazed Carrots
Yield: 1
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

Herb-Crusted Fish with Roasted Brussels Sprouts, Quinoa, and Balsamic-Glazed Carrots

Spicy Sage Fish with Roasted Brussels and Arugula

Savor a flavorful and well-balanced meal with this herb-crusted fish dish accompanied by roasted Brussels sprouts, nutritious quinoa, and tender balsamic-glazed carrots. The fish fillet is seasoned with a medley of herbs, giving it a delightful taste, while the roasted Brussels sprouts and quinoa provide a satisfying crunch. The sweet and tangy balsamic glaze enhances the natural sweetness of the carrots, completing this wholesome and delicious plate.

Herb-Crusted Fish with Roasted Brussels Sprouts, Quinoa, and Balsamic-Glazed Carrots

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Herb-Crusted Fish with Roasted Brussels Sprouts, Quinoa, and Balsamic-Glazed Carrots

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