Mediterranean Quinoa Bowl w/ Branzino en Papillote
Equipment
- Parchment Paper
Ingredients
Branzino
- 2 Branzino Filets
- 2 tbsp olive oil
- 1/4 tsp smoked paprika
- 1/2 citrus garlic seasoning
- 1 lemon thinly sliced
- salt + pepper
- 1 tsp sun dried tomatoes w/ Italian herbs
- 1/4 red onion or shallots thinly sliced
- 1/4 cup grape tomato
- fresh thyme
For the Quinoa
- 1 cup quinoa
- 1 1/2 cup water
- 1 tsp chicken bouillon optional
- 1/2 tsp garlic powder
- salt to taste
Tomato & Cucumber Salad
- 1 cup grape tomatoes diced
- 2 English cucumbers diced
- 1/4 red onion diced
- 2-3 tbsp extra virgin olive oil
- red wine vinegar optional
- 1 tsp minced garlic
- 1/2 tsp dried or fresh dill
- salt + pepper
- 1/2 lemon juice
Bowl Toppings
- crumbled feta
- harissa paste
- tzatziki sauce
- pickled red onions
- olives
- pepperoncinis
- lemon wedges
Instructions
For Quinoa
- Wash quinoa before cooking. To a saucepan add water and quinoa bring to a boil. Season with salt, chicken bouillon and garlic powder. Once it comes to a boil reduce to low. Cover and cook for 15 minutes.
- Turn off heat and allow to rest for 5 minutes before fluffing.
Parchment Baked Branzino
- Preheat oven to 400 degrees F
- To parchment paper, add 2 lemons then place Branzino filet skin side down diagonally (so when folded, the paper creates a triangle)
- Add a drizzle of olive oil, salt, citrus garlic seasoning, garlic powder and smoked paprika. Sprinkle sliced red onions, grape tomatoes, sun dried tomatoes, more olive oil and fresh thyme.
- Bring the edges of parchment paper together by twisting the ends, creating a sealed pocket around the fish and vegetables. Make sure the pocket is tightly sealed to trap the steam inside.
- Place parchment packet on a baking pan and bake in a 400 degree oven for 20-25 minutes.
Tomato & Cucumber Salad
- combine tomatoes, red onion, minced garlic and English cucumber. Season with salt, pepper, dill and a splash of red wine vinegar. Mix until well combined. Chill until ready to use.
To Assemble
- To a bowl add quinoa, then the fish, tomato cucumber salad, tzatziki, harissa. Sprinkle crumbled feta on top. Squeeze fresh lemon juice on top if desired and enjoy!
Notes
For Pickled Red Onions- thinly slice red onions. Pour into a mason jar, add in red pepper flakes and garlic. Then fill the jar with equal parts vinegar and hot water. Allow to marinate for at least 30 minutes before serving.
For TzatzikiSauce- 1/2 cup greek yogurt, the juice of 1/2 lemon, 1/2 tbsp minced garlic, 1 tsp fresh or dried dill, salt, pepper, 2 tbsp of olive oil, and 1 diced cucumber. Mix until well combined, taste and adjust if needed.