Baked Fish and Vegetables

Ingredients

• 100 g black quinoa
• 1 Chinese cabbage (ca. 400 g)
• 4 Spring Onions
• 2 cm ginger
• 1 untreated lemon
• 4 sea bass fillets (à ca. 300 g)
• Salt
• pepper (from the mill)
• 1 tbsp rice flour
• 2 tbsp sesame oil
• 1 tbsp fish sauce
• light soy sauce

Instructions

1. 1.

   Wash quinoa thoroughly in a sieve with cold water and drain. Then bring to a boil with 200 ml water in a pot. Remove from heat and let stand for about 20 minutes until the liquid is fully absorbed.

2. 2.

   Preheat oven to 180°C (350°F) fan or conventional.

3. 3.

   Wash, trim and chop cabbage. Wash, trim and cut spring onions into diagonal rings. Peel ginger and slice thinly. Slice lemon into rounds.

4. 4.

   Rinse sea bass fillets and pat dry. Season inside and out with salt and pepper. Stuff with lemon slices, dust lightly with flour and place on a baking tray lined with parchment paper. Bake in oven for 20-25 minutes.

5. 5.

   Sauté spring onions, ginger and cabbage in hot oil for 1-2 minutes. Add fish sauce and 2-3 tbsp soy sauce, splash with a little water and stir. Add quinoa to the vegetables, cover and simmer gently for about 15 minutes. Season with soy sauce. Plate on top of the vegetables and serve the sea bass.