Grilled Lemon & Herb Sea Bass With Quinoa Salad
"This fresh and vibrant bowl is full of gut-loving and immune-supporting nutrients. The sea bass provides healthy fats to support brain, hormone, heart and skin health. It also offers a quality source of lean protein, which, paired with quinoa, gives a steady source of energy. Tomatoes, cucumber and parsley provide hydration and antioxidants. Light, zesty and deeply nourishing, this energising dish will become a firm favourite," says nutritional therapist Alexa Mullane.
Serves
2
Cook Time
Dietary
Gluten-Free
Dairy-Free
Ingredients
- 2 sea bass fillets (skin on, organic if possible)
- 1 lemon, zest and juice
- 1 tbsp extra virgin olive oil
- 1 garlic clove, minced
- 100g quinoa, cooked
- 1 small cucumber, diced
- 10 cherry tomatoes, halved
- Fresh parsley, chopped
- Salt and pepper
Method
- Marinate sea bass in lemon, garlic, olive oil, salt and pepper for 15 minutes.
- Grill fish skin side down for 4–5 minutes each side until cooked through.
- Mix cooked quinoa with cucumber, tomatoes, parsley, lemon juice, olive oil, salt and pepper.
- Serve fish over the quinoa salad.
