Lemon-Dill Haddock with Quinoa

Name: Lemon-Dill Haddock with Quinoa
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 2 servings
Cuisine: Mediterranean
Ingredients: 2 haddock fillets (6-ounce); 1 tablespoon olive oil; 0.5 teaspoon kosher salt; 0.25 teaspoon black pepper (freshly ground); 1 tablespoon fresh dill (chopped); 1 lemon (1/2 thinly sliced, 1/2 for juice); 0.5 cup quinoa (uncooked); 1 cup vegetable broth; 1 cup green beans (trimmed)

Flaky haddock fillets seasoned with lemon and fresh dill, pan-seared to perfection, served alongside fluffy quinoa and quick-steamed green beans for a complete and healthy meal.

Prep: 10 min
Cook: 15 min
Total: 25 min
Servings: 2
Cuisine: Mediterranean
Difficulty: Easy

Dietary

Gluten-Free
Dairy-Free
Nut-Free
Soy-Free
Egg-Free
Pescatarian
High-Protein
Low-Sugar

Ingredients

2 haddock fillets (6-ounce)
1 tablespoon olive oil
0.5 teaspoon kosher salt
0.25 teaspoon black pepper (freshly ground)
1 tablespoon fresh dill (chopped)
1 lemon (1/2 thinly sliced, 1/2 for juice)
0.5 cup quinoa (uncooked)
1 cup vegetable broth
1 cup green beans (trimmed)

Instructions

Rinse quinoa under cold water. Combine quinoa and vegetable broth in a small saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes, or until liquid is absorbed and quinoa is fluffy.
While quinoa cooks, pat haddock fillets dry with paper towels. Season both sides with 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper.
Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Once hot, place haddock fillets in the skillet. Cook for 3-4 minutes per side, until fish is opaque and flakes easily with a fork. Add lemon slices to the pan during the last 2 minutes of cooking.
While haddock cooks, steam the fresh green beans until tender-crisp, about 3-5 minutes. This can be done in a microwave with a splash of water or in a steamer basket on the stovetop.
Fluff the cooked quinoa with a fork. Stir in 1 tablespoon fresh dill and a squeeze of fresh lemon juice from the remaining half lemon.
Serve the pan-seared haddock with the dill-lemon quinoa and steamed green beans. Garnish with the cooked lemon slices.

Notes

Leftovers are best enjoyed within one day, though the quinoa can be meal-prepped ahead of time.

Nutrition (per serving)

Calories: 420
Protein: 39.5 g
Carbohydrates: 40.2 g
Fat: 11.5 g
Fiber: 5.1 g
Sodium: 390 mg
Saturated Fat: 1.6 g
Sugar: 2.1 g
Cholesterol: 78 mg