Yields1 Serving
 1 Container grape tomatoes, cut in half
 1 large yellow onion, cubed
 1 butternut squash, skinned and cubed
 Olive Oil
 1 cup Quinoa
 2 cups water
 2 cups fresh spinach
 Salt & Pepper, to taste
 4 (6-8 oz.) pieces of Chilean Sea Bass
1

Arrange tomatoes, onions, and butternut squash on a baking sheet lined with foil.

2

Drizzle lightly with olive oil and toss to coat evenly. Roast in a preheated oven at 425°F for about 20 minutes or until vegetables are fork-tender. Remove from oven.

3

Rinse quinoa thoroughly and cook according to package instructions in a saucepan with 2 cups of water. Once most of the liquid is absorbed, add spinach and stir until wilted and vibrant green.

4

In a deep saucepan, bring water to a boil.

5

Add Chilean Sea Bass fillets, turn off the heat, and cover with a lid.

6

Let the sea bass poach in the hot water with the lid on for 20 minutes.

7

Combine roasted vegetables with the cooked quinoa and season with salt and pepper to taste, if desired.

8

Arrange a portion of the vegetable quinoa mixture on each plate or bowl.

9

Carefully remove sea bass fillets from the poaching water with a slotted spatula to drain excess water, then place one fillet on top of each serving.

10

Finish with a drizzle of fresh herbs before serving.

Ingredients

 1 Container grape tomatoes, cut in half
 1 large yellow onion, cubed
 1 butternut squash, skinned and cubed
 Olive Oil
 1 cup Quinoa
 2 cups water
 2 cups fresh spinach
 Salt & Pepper, to taste
 4 (6-8 oz.) pieces of Chilean Sea Bass

Directions

1

Arrange tomatoes, onions, and butternut squash on a baking sheet lined with foil.

2

Drizzle lightly with olive oil and toss to coat evenly. Roast in a preheated oven at 425°F for about 20 minutes or until vegetables are fork-tender. Remove from oven.

3

Rinse quinoa thoroughly and cook according to package instructions in a saucepan with 2 cups of water. Once most of the liquid is absorbed, add spinach and stir until wilted and vibrant green.

4

In a deep saucepan, bring water to a boil.

5

Add Chilean Sea Bass fillets, turn off the heat, and cover with a lid.

6

Let the sea bass poach in the hot water with the lid on for 20 minutes.

7

Combine roasted vegetables with the cooked quinoa and season with salt and pepper to taste, if desired.

8

Arrange a portion of the vegetable quinoa mixture on each plate or bowl.

9

Carefully remove sea bass fillets from the poaching water with a slotted spatula to drain excess water, then place one fillet on top of each serving.

10

Finish with a drizzle of fresh herbs before serving.

Sea Bass Symphony with Roasted Veggie Ensemble