Sea bass with quinoa and grapefruit
Cooking time:
30 minutes
Active time:
20 minutes
Complexity:
Easy
One of the most successful combinations of fish and cereals .
See all recipes category Fish 
5
Recipe "Sea bass with quinoa and grapefruit"
Ingredients for 2 servings
sea bass fillet
500 g
quinoa
30 g
grapefruit
1 large
pitted olives
50 g
spinach fresh
30 g
olive oil
1 tsp
salt, freshly ground black pepper
Step 1/5
Peel the previously thawed rockfish fillet from the scales, if any, rinse, dry, cut the skin obliquely with a sharp knife, salt.
Step 2/5
Rinse quinoa thoroughly in cold water, pour 200 ml of water and cook until tender.
Step 3/5
Peel and film the grapefruit, cut into neat wedges, cut the olives into rings.
Step 4/5
Mix the finished quinoa with olives and grapefruit, season with olive oil, salt and pepper.
Step 5/5
Quickly fry the bass fillets until tender, serve with quinoa and spinach leaves.
Ingredients for 2 servings
sea bass fillet
500 g
quinoa
30 g
grapefruit
1 large
pitted olives
50 g
spinach fresh
30 g
olive oil
1 tsp
salt, freshly ground black pepper
Nutritional value per 100 g
Calories
79 kcal
Proteins
9 g
Fats
2 g
Carbohydrates
5 g
Saturated fat
0 g
Dietary fiber
1 g
Added sugar
0 g
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