Herb-Crusted Mackerel with Lemon Quinoa

Savor the rich flavors of mackerel complemented by a zesty herb crust. Served on a bed of lemon-infused quinoa, this dish is not only healthy but also quick to prepare, making it perfect for a satisfying weeknight dinner.

Steps

1. Preheat your oven to 400°F (200°C). 2. Rinse the quinoa under cold water, then combine it with the vegetable broth in a small pot. Bring to a boil, then reduce to a simmer and cover. Cook for about 15 minutes until fluffy. 3. While the quinoa cooks, in a small bowl, mix the olive oil, parsley, dill, garlic, lemon juice, salt, and pepper. 4. Place the mackerel fillet skin-side down on a baking sheet lined with parchment paper. Spread the herb mixture evenly over the top of the fish. 5. Bake the mackerel in the preheated oven for 12-15 minutes, or until the fish flakes easily with a fork. 6. Fluff the cooked quinoa with a fork and serve it on a plate topped with the herb-crusted mackerel. Add lemon wedges on the side for extra zing.

1 mackerel fillet (about 200g) 1 tablespoon olive oil 1 tablespoon fresh parsley, chopped 1 tablespoon fresh dill, chopped 1 clove garlic, minced Juice of 1/2 lemon Salt and pepper to taste 1/2 cup quinoa 1 cup vegetable broth or water Lemon wedges for serving