Summary

Ingredients

• 125 g butter, soft
• 3 teaspoons green pepper
• 2 teaspoons orange (s) - peel, grated
• 1 fish (garupa / perch)
• 8 carrot (s)
• 2 tuber / s fennel
• 5 orange (s), the fillets and the resulting juice from them
• 3 cup / s quinoa
• 2 teaspoons vegetable stock, instant
• 5 cup water

Print Recipe Pin Recipe

Instructions

1. Cut the green pepper into small pieces. Mix with the orange peel and the soft butter.
2. Preheat the oven to 180 ° C. Grease a baking dish with 1-2 teaspoons of the butter. Wash, peel and cut the vegetables into small pieces. Fillet the oranges, collecting the juice. Mix both with the vegetables and spread on the bottom of the pan. Cover with flakes of butter (2 more tablespoons of the butter).
3. Clean the fish and pat dry, add a little salt and brush with 2-3 tablespoons of butter on both sides and inside. Place on the vegetables and cover with aluminum foil and cook in the oven for about 30-40 minutes.
4. Wash the quinoa with hot water. Bring 5 cups of water to the boil together with the vegetable stock and then let the quinoa soak over a low heat for about 15 minutes.
5. Arrange the quinoa on plates with the fish and vegetables and serve.