Pesto-Topped Sole With Roasted Vegetables & Quinoa Recipe

Name: Pesto-Topped Sole With Roasted Vegetables & Quinoa
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 portions of sole fillet (I use tilapia when I can't get sole); 1 jar of pesto (or you can make your own - I like the Classico brand because it's got great chunks of garlic); 1 pint grape or cherry tomatoes, halved; 2 small zucchini, sliced in 1/2 inch rounds, then quartered; 2 yellow squash, also sliced & quartered; 3 medium carrots, julienned; 2 cups quinoa; 2.5 cups water; kosher salt & fresh ground black pepper; 1.5-2 tablespoons olive oil

Servings: persons

4 portions of sole fillet (I use tilapia when I can't get sole)
1 jar of pesto (or you can make your own - I like the Classico brand because it's got great chunks of garlic)
1 pint grape or cherry tomatoes, halved
2 small zucchini, sliced in 1/2 inch rounds, then quartered
2 yellow squash, also sliced & quartered
3 medium carrots, julienned
2 cups quinoa
2.5 cups water
kosher salt & fresh ground black pepper
1.5-2 tablespoons olive oil

1
["Preheat oven to 400 degrees F.
2
Take the prepared vegetables and place in a roasting pan. Liberally salt and pepper the veggies, then drizzle with olive oil and toss to coat. Roast in oven for 25-30 minutes.", "Start boiling the water for the quinoa. Add 1-2 tsp of kosher salt to water for flavoring.", "While veggies are roasting, prepare the fish. Pat fillets dry and portion into single-serving size pieces. Place (with lighter side up) in a second baking dish and spoon pesto onto the fillets. Spread to an even coating covering the entire surface of the piece of fish. This usually takes about 1T pesto/piece of fish, but use as much as you like.", "Add quinoa to the water when it has reached a boil. Stir briefly, then cover and cook on low heat for 12-15 minutes until water has been completely absorbed.", "As soon as you cover the quinoa, place the pan with the fish in the oven. Cook 10-15 minutes, depending on the size of your fillets. When fish is done, it will flake when tested using a fork.", "Assemble the fish and veggies on top of the quinoa and enjoy!"]

366

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 4 portions of sole fillet (I use tilapia when I can't get sole), 1 jar of pesto (or you can make your own - I like the Classico brand because it's got great chunks of garlic), 1 pint grape or cherry tomatoes, halved, 2 small zucchini, sliced in 1/2 inch rounds, then quartered, and more.

Yes, Pesto-Topped Sole With Roasted Vegetables & Quinoa falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Pesto-Topped Sole With Roasted Vegetables & Quinoa

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