Pan-Seared Trout with Herb Quinoa and Roasted Seasonal Vegetables
This dish celebrates the vibrant flavors of September, mirroring the excitement of a U.S. Open match while navigating the complexities of life's challenges.
As the sun sets over the court, Naomi Osaka steps into a world of creativity and resilience. Just like the custom creations that adorn her journey, this dish brings together fresh ingredients, showcasing the beauty of seasonal produce. The pan-seared trout represents triumph, while the herb quinoa echoes the harmony needed to balance life’s challenges. Just as the military lawyers navigate the intricacies of justice, this meal encourages home cooks to embrace simplicity while crafting something extraordinary. Enjoy this flavorful dish that bridges the worlds of sports and justice, each bite a celebration of perseverance and artistry. Inspired by Meet the Artist Behind Naomi Osaka’s Custom Labubus at the U.S. Open and Trump Officials Ask Military Lawyers to Serve as Immigration Judges.
Instructions
- Preheat the oven to 200°C (400°F).
- Rinse the quinoa under cold water, then combine it with 500 ml of water in a saucepan. Bring to a boil, reduce to a simmer, cover, and cook for 15 minutes until the water is absorbed.
- While the quinoa cooks, chop the zucchini, bell pepper, and carrot into bite-sized pieces. Toss them in a baking dish with 1 tablespoon of olive oil and a pinch of salt.
- Roast the vegetables in the preheated oven for 15 minutes until tender and slightly caramelized.
- Season the trout fillets with salt and black pepper. Heat 2 tablespoons of olive oil in a large skillet over medium-high heat, then add the fillets skin-side down. Cook for 4-5 minutes until the skin is crispy, then flip and cook for an additional 3-4 minutes until the fish is cooked through.
- Once the quinoa is cooked, fluff it with a fork and stir in the chopped parsley and lemon juice.
- Serve the pan-seared trout on a bed of herb quinoa, accompanied by roasted vegetables.