Name: Breadcrumb-Crusted Halibut with Mushroom-Spinach Sauté & Quinoa
Cook time: 35 min
Total time: 35 min
Yield: Serves 6
Ingredients: 1 ½ (142 g) pkg baby spinach; 708 ml chicken or vegetable broth; 6 cloves garlic; 0.681 kg halibut fillet; 1 ½ lemons; 1 ½ cups quinoa; 0.681 kg white mushrooms; black pepper; dill, dried; extra virgin olive oil; panko bread crumbs; salt

Breadcrumb-Crusted Halibut with Mushroom-Spinach Sauté & QuinoaBreadcrumb-Crusted Halibut with Mushroom-Spinach Sauté & Quinoa — a 35-minute dinner recipe with 12 ingredients, serving 6.Ingredients

1 ½ (142 g) pkg baby spinach

708 ml chicken or vegetable broth

6 cloves garlic

0.681 kg halibut fillet

1 ½ lemons

1 ½ cups quinoa

0.681 kg white mushrooms

black pepper

dill, dried

extra virgin olive oil

panko bread crumbs

salt

Instructions

Preheat oven to 200°C (400°F).

In a small saucepan, combine quinoa and broth; bring to a boil. Reduce heat to a simmer, cover, and cook for 15 minutes. Remove from heat and let stand, covered, for 5 minutes.

In a small bowl, mix together lemon juice, bread crumbs, dill, salt, and pepper.

Place halibut in a small baking dish. Drizzle with a little olive oil and top with bread crumb mixture, patting lightly to help it adhere.

Place dish in the oven and bake until fish is white and flaky, 10-12 minutes. Change setting to broil and continue baking until bread crumb mixture turns golden brown, 1-2 minutes.

Heat a skillet over medium heat.

Peel and mince garlic. Wash, dry, and thinly slice mushrooms.

Coat bottom of skillet with oil. Add garlic and cook until fragrant, 15-30 seconds. Add mushrooms and season with salt and pepper. Stirring occasionally, cook until softened, 4-5 minutes.

Wash and dry spinach. Add to mushrooms and toss until just wilted, 1-2 minutes.

Uncover quinoa and fluff with a fork.

To serve, place quinoa on a plate, add spinach-mushroom sauté, and top with halibut fillet. Enjoy!

Open this recipe in Flambette