Mediterranean Sea Bream with Chilean Aromatic Quinoa, Roasted Asparagus & Spicy Lime Dressing

Allergens

Fish, Soy (in vegetable broth), Gluten (potential cross-contamination in quinoa)

Ingredients

• 6 sea bream fillets (boneless)
• 2 cups quinoa
• 4 cups vegetable broth
• 1 lb fresh asparagus, trimmed
• 3 tbsp olive oil
• Salt and pepper to taste
• Spices: paprika, cumin, oregano, and garlic powder
• Lime Dressing: 2 limes zested and juiced, 1/4 cup extra virgin olive oil, 1 tsp ground cumin, 1 tsp chili flakes, salt and pepper to taste
• Fresh parsley for garnish

Instructions

1. Preheat oven to 400°F (205°C).
2. Rinse quinoa under cold water, then add to a saucepan with vegetable broth. Bring to a boil, reduce heat, cover, and simmer until quinoa is cooked through and fluffy (about 15 minutes). Set aside.
3. Toss asparagus in olive oil, salt, and pepper. Arrange on a baking sheet and roast for 10 12 minutes or until tender and slightly charred.
4. Season sea bream fillets with a mix of paprika, cumin, oregano, garlic powder, salt, and pepper. Heat olive oil in an oven safe skillet over medium heat. Sear the fillets for 3 minutes on each side, then transfer to the oven and cook until opaque (about 5 more minutes).
5. In a small bowl, combine lime zest, lime juice, extra virgin olive oil, cumin, chili flakes, salt, and pepper to create the dressing.
6. To plate, place cooked quinoa on the base, then top with sea bream fillets. Arrange roasted asparagus around the sides, drizzle with spicy lime dressing, and garnish with fresh parsley.

Chef’s Insight

The combination of spices used in this recipe creates a unique fusion of Mediterranean and Chilean flavors.

Notes

Sea bream can be replaced with any firm white fish. - Asparagus can be substituted with green beans or broccoli.