Herbed Steelhead Trout with Quinoa

Ingredients

Steelhead trout fillets

4 (6-ounce) fillets

Quinoa

1 cup

Vegetable broth

2 cups

Fresh lemon juice

2 tablespoons

Olive oil

3 tablespoons, divided

Garlic

2 cloves, minced

Fresh dill

2 tablespoons, chopped

Fresh parsley

2 tablespoons, chopped

Salt

to taste

Pepper

to taste

Instructions

1. Rinse the quinoa under cold water in a fine mesh strainer to remove any bitterness.
2. In a medium saucepan, bring the vegetable broth to a boil. Add the rinsed quinoa, reduce the heat to low, cover, and simmer for 15 minutes or until the quinoa is cooked and the liquid is absorbed.
3. In a small bowl, whisk together the chopped parsley, dill, lemon juice, 2 tablespoons of olive oil, minced garlic, salt, and pepper to create a herbed dressing.
4. Preheat the oven to 400°F (200°C).
5. Season the steelhead trout fillets with salt and pepper on both sides. Place them on a baking sheet lined with parchment paper.
6. Brush the fillets generously with the herbed dressing, reserving some for serving.
7. Bake the steelhead trout in the preheated oven for 10-12 minutes, or until the fish is cooked through and flakes easily with a fork.
8. Once the quinoa is cooked, fluff it with a fork and stir in the remaining herbed dressing for added flavor.
9. Serve the steelhead trout over a generous scoop of herbed quinoa, garnishing with additional fresh herbs if desired for a pop of color.