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Braised Fish with Quinoa and Autumn Vegetables

This one-pan dish combines tender fish with nutty quinoa and seasonal vegetables, all braised in a fragrant broth, perfect for a cozy October dinner.

Main
Prep 20m · Cook 40m · Total 1h
12 ingredients

Drawing from the rich literary traditions of Hungary and the industrious spirit of Arizona's tech landscape, this recipe celebrates the fusion of culture and culinary arts. The use of fresh, local ingredients reflects the season and pays homage to both the creative and manufacturing excellence found in these regions. Inspired by Laszlo Krasznahorkai Is Awarded Nobel Prize in Literature and Intel’s Big Bet: Inside the Chipmaker’s Make-or-Break Factory.

Instructions

  1. Preheat the oven to 180°C (350°F).
  2. Rinse the quinoa under cold water, then combine it with 500 ml of vegetable broth in a saucepan. Bring to a boil, then reduce to a simmer and cook for 15 minutes until fluffy.
  3. Meanwhile, dice the onion and mince the garlic. Peel and slice the carrots into thin sticks. Trim the ends of the green beans.
  4. In a large ovenproof skillet, heat olive oil over medium heat. Add the onion and garlic, sautéing until translucent.
  5. Add the carrots and green beans to the skillet, cooking for about 5 minutes until slightly softened.
  6. Season the vegetables with salt, pepper, and paprika, then nestle the fish fillets on top of the veggies in the skillet.
  7. Pour the remaining 100 ml of vegetable broth over the fish and bring to a gentle simmer.
  8. Cover the skillet with a lid or foil and transfer it to the oven. Bake for 15 minutes until the fish is cooked through and flakes easily.
  9. Fluff the quinoa with a fork and serve it on plates topped with the braised fish and vegetables, garnished with chopped parsley.