Branzino Sea Bass Bowl with Quinoa, Sweet Potatoes & Veggies

Enjoy a healthy and flavorful meal with this sea bass (branzino) bowl recipe. Packed with roasted sweet potatoes, quinoa, fresh veggies and a teriyaki glaze, it’s a delicious way to eat well in minutes

Ingredients

• 2 sea bass branzino precooked with grill marks fillets* (~220gr.)
• tricolor quinoa
• 3 medium sized sweet potatoes
• juice from 1 lime
• 2 handfuls of broccoli florets
• ½ pomegranate (arils)
• 2 tablespoons flaked almonds
• 100gr. fresh spinach
• 6 tablespoon extra-virgin olive oil
• 2 tablespoons balsamic vinegar
• Salt
• 100 ml teriyaki sauce
• 1 teaspoon corn flour
• 1 tablespoon water

Cooking Instructions

• Peel the sweet potatoes and dice in 2cm cubes. Spread on an oven tray, season with salt and sprinkle with olive oil and lime juice. Cover with aluminum foil and bake in a preheated oven at 190°C for 25’.
• Heat up the branzino fillets in a pan for 2′
• Remove the foil, make space on the tray for the fillets and place them, skin down, in the center of the tray. Glaze the fillets with teriyaki sauce. Bake for an additional 6’, without the cover.
• In the meantime, boil the broccoli in boiling water, keeping it crunchy.
• Wash the quinoa under running water in a sieve. In another saucepan bring 2 cups of water to boil and add the quinoa. Simmer until the water has been soaked up, remove the saucepan from the heat and cover. Allow 5’ to puff up.  Season with salt and let it cool down.
• Serve the fresh spinach in 2 bowls and place the broccoli on top. Sprinkle with the remaining olive oil and the balsamic vinegar.
• Add the pomegranate arils, the baked fillet, the sweet potatoes and the quinoa. Pour the remaining teriyaki sauce on top of the fillet, sprinkle with the flaked almonds and enjoy