Quinoa with Seabass and a Basil-Coconut Sauce
Healthy lean fish with a sauce to kill for. Italy meets the tropics. Then serve and enjoy.With a whollop of addtional pesto. Instead of quinoa you can take pasta as well.
≈ 680 kcal · 32 g Protein · 42 g Kohlenhydrate · 44 g Fett — KI-Schätzung pro Portion
Zutaten
Zubereitung
- 1
Cook the quinoa (read the directions) normally 1:2.5 parts of quinoa. Add a little salt for taste and cook with the pot closed for around 20 minutes taste untill it has a little bite.
- 2
Fry the fish in the coconut oil. Skin side first untill you see 70% of the filet is cooked on medium heat. now turn and cook for another 30 seconds. take of the stove.
- 3
Steam the green beans and add a little salt and pepper
- 4
Add the coconot milk to the fish pan gently heat. Stir and add the pesto. Put aside as it should be be too hot.
