Fresh Branzino with Green Beans and Quinoa Pilaf
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Whenever I’m feeling like a little extra protein, I usually turn to fish. I love branzino because of its mild and light texture and my body thrives with the additional omega-3 fatty acids and selenium. I wanted to share my Fresh Branzino with Green Beans and Quinoa Pilaf in hopes that it might inspire you to try something a little different than salmon or roasted chicken. I prepared the fish in a simple way, with lots of lemon, fresh herbs and roasted garlic. It paired beautifully with a quinoa pilaf and sautéed garlic-y green beans. It’s a simple dinner that comes together in under 20 minutes and I know you’ll love it in the warmer months ahead!
Fresh Branzino with Green Beans and Quinoa Pilaf
Ingredients
Ingredients for the fish
- 2 fillets of branzino scaled and gutted
- 3 cloves of garlic minced
- 2 tablespoons olive oil
- 1 lemon juiced
- 1 tsp fresh dill chopped
- 1 tsp fresh parsley chopped
- Salt and pepper to taste
Ingredients for the green beans
- 8 oz green beans
- 1 small onion
- 2 cloves of garlic minced
- 1 tablespoon mixed dried herbs
- 1 tablespoon fresh parsley
- 1 tablespoon fresh basil
- 1 lemon juiced
- Salt and pepper to taste
Ingredients for quinoa pilaf
- 1 cup quinoa
- 1 1/2 cups water
- 1 tablespoon sumac
- 1 spicy chili pepper chopped
- 2 whole garlic cloves
- Salt and pepper to taste
- 1 tablespoon olive oil
Instructions
- Preheat oven to 375F. Line a baking dish with parchment paper. Wash branzino and add to the pan. Drizzle with lemon, olive oil, and salt and pepper. Then add all other herbs and garlic. Bake for 8-12 min, depending on size of the fish.
- For the green beans, add olive oil and onion to a pan. On medium low heat, cook until onions are tender. Add in green beans and cook, tossing regularly until they start to get tender. Add in garlic and herbs and continue cooking. Cover the pan and cook for 5 min. Once cooked through, turn off heat and add lemon juice, toss and serveAdd all ingredients into a pot. Bring to a simmer and cover for 15 min. Fluff with a fork and let sit for 5 min. Serve
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