Mediterranean Fish
Fresh Grouper baked in white wine, garlic, tomatoes, and basil. Served with a side of herb quinoa.
Ingredients
- 5 Grouper filets or any white fish filets
- 1 cup cherry tomatoes-halved
- 2 cloves garlic- sliced
- 1/4 cup olive oil
- 1/2 cup white wine Chardonnay, Pinot Grigio
- 2 shallots- halved and then sliced
- 1/2 cup basil-chopped
- 3 tbsp butter-
- 1 cup quinoa
- 2 cups chicken broth
- 1 tbsp sea salt
- 1 tbsp ground pepper
Instructions
- Pre-heat oven to 375 degrees.
- Place fish filets in a large baking pan and season with salt and pepper on both sides. Sprinkle garlic, shallots, tomatoes and basil on top.
- Pour white wine and olive oil over the the fish. Place pieces of butter on each individual filet.
- Place the fish in the oven and bake for 20 minutes.
- While fish is baking make your quinoa. In a medium pot over high heat add quinoa and chicken stock. Stir to combine. Bring mixture to a boil and then cover with a lid and reduce heat to low. Simmer for 15 minutes until all of the liquid has been absorbed.
- When fish is done baking remove from the oven and let it rest for a few minutes. To plate add a scoop of quinoa and then add a filet on top. Spoon the tomato mixture over the fish. Make sure to add some of the sauce as well.
- To garnish add chopped parsley and sliced lemon.