Ingredients
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1 pound Carrots
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1 Onion
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¼ cup Olive Oil
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Kosher Salt
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Black Pepper
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4 6-ounce boneless, skinless Sea Bass
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¾ teaspoon Paprika
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1 cup Quinoa
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Chopped fresh flat-leaf Parsley
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Lemon Wedges
Directions
Steps
|
1
Done
|
Toss the carrots and onion with 2 tablespoons of the oil, ½ teaspoon salt, and ¼ teaspoon pepper. |
|
2
Done
|
Roast the carrot mixture on a rimmed baking sheet at 375°F until beginning to soften, 13 to 15 minutes. Season the fish with the remaining 2 tablespoons of oil, the paprika, and ¼ teaspoon each salt and pepper. |
|
3
Done
|
Nestle the fish in the carrot mixture; roast until opaque, 10 to 12 minutes more. Serve over the cooked quinoa, topped with parsley and lemon wedges. |
