Oven dish with white fish and quinoa
Light fish oven dish with quinoa and vegetables, ideal for Phase 2 with a modest serving of grains.
This oven dish with white fish and quinoa is light, fresh and full of Mediterranean flavours. Tender fillets of cod or coley cook gently over a bed of quinoa, courgette, pepper and cherry tomatoes, with lemon wedges releasing their fresh aroma. A meal that looks colourful and practically makes itself in the oven.
For Phase 2 this is an ideal protein-rich dish, as grains can now have a modest place again. The white fish delivers a generous helping of lean proteins for good satisfaction, whilst the quinoa adds a modest amount of complete carbohydrates and fibre. Together with the vegetables you get a balanced plate that fits perfectly within your protein diet in this phase.
Lovely with an extra splash of lemon juice and some fresh herbs like dill or parsley, or a simple green salad alongside. A spoonful of lean yoghurt dressing completes the fresh character.
Zo maak je het
- Preheat the oven to 200 degrees and cook the quinoa according to the packet instructions.
- Mix the cooked quinoa with courgette, pepper and tomatoes in a baking dish.
- Drizzle with olive oil, thyme, salt and pepper and toss together.
- Place the fish fillets on top and sprinkle with salt and pepper.
- Scatter the lemon wedges over and bake for 20 minutes until the fish is cooked.
- Serve immediately with an extra squeeze of lemon juice.
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No time to cook? Take a look at the protein-rich foods that are suitable for this phase.
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