sea bass fillets
80g lengthy stem, sprouting broccoli
50g edamame beans
150g cooked quinoa
baggage toddler spinach
1/2 pomegranate, remove the seeds then set them apart to apply
30g pumpkin seeds tossed gently in a dry pan until slightly popped
For the salsa verde sauce
One garlic clove, beaten
Tbsp of capers
Tbsp of gherkins
Two huge handfuls parsley
One bunch fresh basil
1/4 tablespoon of mustard
One tbsp of white wine vinegar
tabps virgin olive oil
superfood salad:Preheat the oven to 190c and drizzle the sea bass fillets with olive oil. Vicinity inside the oven till the fillets are flaky and cooked via (about 15 mins). Put the quinoa in a medium pan and add 300ml of boiling water. Convey to a boil, then lessen the warmth to low, cover and simmer until tender and most of the liquid has been absorbed. This need to be between 15 and 20 mins. As soon as the liquid is absorbed, fluff with a fork.
superfood salad:Pour a spoonful of olive oil right into a frying pan, then upload the broccoli and a pinch of salt and pepper. Fry for two to three mins to soften, then upload the edamame beans and prepare dinner for an extra minute. Eliminate all from the heat and blend together in a huge bowl with the quinoa.
superfood salad:Meanwhile, prepare the sauce. Chop the capers, anchovies, garlic and herbs, blending all collectively properly. Upload the mustard, vinegar and seasoning, then stir in the olive oil until the sauce is at the right consistency. Set aside. Reduce the avocados in 1/2, dispose of the stones and slice. Toast the pumpkin seeds in a frying pan for numerous mins, then add to the top of the salad.
superfood salad:Begin to plate the whole thing up. Upload the spinach, then the quinoa and broccoli combination. Pinnacle with pumpkin and pomegranate seeds, then upload your sea bass to the top of the salad. To finish, pour the previously organized salsa verde sauce over the top of the fish.
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