Sea Bass with Quinoa & Beets
Recipe type: Fish
Serves: 4 servings
  • Sea Bass with Quinoa & Beets
  • 1 cup quinoa, prepared according to package directions
  • 3 Tbsp oil
  • 2 large onions, diced
  • Salt and pepper to taste
  • 2 beets, peeled and sliced
  • Salt
Sea Bass:
  • 8 (2-3 inch) cubes sea bass
  • 1 egg
  • 1 cup white panko crumbs
  • Salt, for sprinkling
  • Pepper, to taste
For Assembly:
  • Spicy mayonnaise
  • Microgreens
  1. Heat oil in a saute pan over medium heat. Add onions and cook until brown and caramelized. Add to quinoa and season with salt and pepper. Set aside.
  2. Prepare the beets. Preheat oven to 425ºF. Peel and slice beets into rounds. Grease a baking sheet or line with parchment paper. Add beets, spray with nonstick cooking spray and season with salt. Bake for 30-35 minutes, until crispy.
  3. Prepare the sea bass. Lower oven temperature to 350ºF. Season sea bass with salt and pepper. Dredge in egg and coat in panko crumbs. Place in a baking pan and bake for 25-30 minutes, until slightly golden.
  4. Assemble. On 4 long plates, place ¼ of the quinoa in a line on each. Line up 3-4 slices of beets alongside it. Line sea bass cubes alongside beets. Garnish plate with dots of spicy mayonnaise and microgreens.
Recipe by Between Carpools at