Description
This Lemon Garlic Fish Bowl with Tahini is a healthy and flavorful dinner option featuring tender baked white fish fillets infused with zesty lemon and garlic, served atop a nutritious bed of quinoa, steamed broccoli, and fresh cherry tomatoes, finished with a creamy tahini sauce and fresh parsley garnish.
Ingredients
Scale
Fish and Marinade
- 2 fillets of white fish (such as cod or tilapia)
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- 1 lemon, juiced and zested
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Bowl Components
- 1 cup cooked quinoa
- 1 cup steamed broccoli
- 1/2 cup cherry tomatoes, halved
Tahini Sauce
- 1/4 cup tahini
- 2 tablespoons water
- 1 tablespoon maple syrup (optional)
Garnish
- Fresh parsley for garnish
Instructions
- Preheat the Oven: Preheat your oven to 400°F (200°C) to prepare for baking the fish.
- Make the Lemon Garlic Marinade: In a small bowl, combine olive oil, minced garlic, lemon juice, lemon zest, salt, and black pepper, mixing thoroughly to create a flavorful marinade.
- Prepare the Fish: Place the white fish fillets on a baking sheet and evenly brush the lemon garlic mixture over them to coat the fillets well.
- Bake the Fish: Bake the fish in the preheated oven for 12-15 minutes or until the fillets are cooked through and flaky when tested with a fork.
- Prepare the Tahini Sauce: While the fish is baking, whisk together tahini, water, and maple syrup (if using) in a bowl until smooth and creamy, adjusting the consistency with water as needed.
- Assemble the Bowls: In serving bowls, layer the cooked quinoa, steamed broccoli, and halved cherry tomatoes to form the base of the bowl.
- Add the Baked Fish and Sauce: Place the baked fish fillets on top of the vegetable and quinoa base, then drizzle generously with the prepared tahini sauce.
- Garnish and Serve: Finish by garnishing each bowl with fresh parsley for added color and freshness before serving.
Notes
- You can substitute the white fish with other flaky types like haddock or halibut if preferred.
- Maple syrup in the tahini sauce is optional but adds a slight sweetness balancing the lemon and garlic flavors.
- For a vegan option, substitute fish with baked tofu or tempeh and omit the fish marinade.
- Ensure not to overbake the fish to keep it moist and tender.
- Cook quinoa in advance to save time when assembling bowls.
