Ingredients:

  • 2 (6 oz / 170g) barramundi fillets
  • 1 tbsp olive oil (15 ml)
  • 1 tbsp unsalted butter (14g)
  • 1/2 tsp sea salt (2.5 ml)
  • 1/4 tsp black pepper (1.25 ml)
  • 1 clove garlic, minced
  • 1 tbsp lemon juice (15 ml)
  • 1 cup quinoa, rinsed (200g)
  • 2 cups vegetable broth (475 ml)
  • 1/4 cup fresh dill, chopped (15g)
  • Zest of 1 lemon
  • 1 tbsp lemon juice (15 ml)
  • Salt and pepper to taste
  • 1 bunch asparagus, trimmed (approximately 1 lb / 450g)
  • 1 tbsp olive oil (15 ml)
  • Salt and pepper to taste

Instructions:

  1. Rinse quinoa and cook with vegetable broth in a saucepan until tender and the liquid is absorbed (about 15 minutes). Stir in olive oil, dill, lemon zest, and lemon juice. Season with salt and pepper.
  2. Toss asparagus with olive oil, salt, and pepper. Roast in a hot oven (400°F / 200°C) for about 8-10 minutes until tender-crisp OR steam for 5 minutes.
  3. Heat olive oil and butter in a large skillet over medium-high heat. Season barramundi fillets with salt and pepper. If skin is on, place skin-side down first. Sear for 3-4 minutes per side, or until cooked through and flakes easily with a fork.
  4. Add minced garlic and lemon juice to the pan during the last minute of cooking, basting the fish with the flavorful sauce.
  5. Spoon lemon-dill quinoa onto plates. Top with seared barramundi and arrange asparagus alongside. Serve immediately.