SUPERBLY HERBY RED SNAPPER IN LEMON AND BUTTER SAUCE WITH HEALTHY, AND A WEE-BIT CHEESY, QUINOA AND BROCCOLI BAKE

Seafood|Ciao Bella|Sides|Superbly Herby

Ingredients

The Quinoa and Broccoli Casserole:

1 cup raw quinoa

2 cups water

2 teaspoons salt, divided

1 tablespoon olive oil

5 cups small to medium broccoli florets

2 tablespoons butter

1 large onion, chopped

4 large garlic cloves, chopped

8 ounces cremini mushrooms, sliced

1, 15 ounce can cannellini or garbanzo beans, drained and rinsed

1 cup cottage cheese

1 cup plain Greek yogurt

½ cup milk

¾ cup parmesan cheese, divided

2 cups Jarlsberg or gruyere cheese, shredded, divided

1 teaspoon black pepper

1 teaspoon Dish off the Block Ciao Bella Italian Spice Blend

The Fish:

2 pounds red snapper filets, skinned (or other fish such as haddock, grouper, sea bass, sword, salmon, etc….)

½ cup flour

3 tablespoons Dish off the Block Superbly Herby Spice Blend

3 tablespoons olive oil

8 tablespoons butter

2 lemons, cut into quarters

2 tablespoons fresh parsley, chopped

Instructions

Combine the quinoa, water, ½ teaspoon of salt, and the olive oil in a large saucepan. Bring to a boil. Reduce to a medium low and cover the pot. Cook for 15 minutes until all of the liquid is absorbed and the ‘germ’ has popped out of the quinoa. Place the quinoa in a large bowl.

Place the broccoli florets in the same pan that you cooked the quinoa and cover with water by ½”. Bring to a boil and cook for 3-5 minutes until the florets are bright green and crisp tender when pierced with a fork. The broccoli will continue to cook in the casserole so do not over cook now. Drain the broccoli and add to the bowl with the quinoa. Toss.

Add the butter to the same pan and cook the onions and garlic over medium high heat until soft and fragrant, about 2-3 minutes. Add the mushrooms and another ½ teaspoon of salt and cook for 4-5 minutes, stirring frequently, until they are soft and have released most of their moisture. Add this mixture to the bowl with the quinoa and broccoli. Add the cannellini beans. Toss.

Preheat oven to 375 degrees. Coat a 9” x 13” baking dish with non-stick spray.

Combine the cottage cheese, yogurt, milk, ½ cup of the parmesan, 1 ½ cups of the Jarlsberg, the remaining teaspoon of salt, black pepper, and Italian seasoning in a small bowl and stir to combine. Add it to the mixture in the bowl and toss until everything is well mixed.

Spread this mixture evenly in the prepared baking dish and bake for 25-30 minutes until hot, bubbly, and lightly browned on top.

While the casserole bakes, prepare the fish. Combine the flour and Superbly Herby spices in a large ziplock bag and shake to mix.

Heat the olive oil and 3 tablespoons of the butter in a large deep non-stick skillet over medium high heat.

Add the filets to the flour mixture and shake to coat. Add the coated filets to the hot pan and cook for 3-4 minutes on the first side until golden brown. Flip and cook for 2 minutes on the second side. Squeeze the lemons into the pan all over the fish through a mesh sieve to catch the seeds. Add the remaining 5 tablespoons of the butter to the pan, cut into pats. As it melts, tilt the pan and baste the fish with the melted butter. Do this for 2 minutes until the fish is coated and flakes easily in the center. If the filets are very thick, they may take a little longer to cook through and you can cover the pan to speed up this process. Add the parsley to the pan and remove from heat. Baste everything one more time in that awesome sauce.

Serve the fish over a big scoop of the casserole. Drizzle with more of the lemon butter sauce (and then go back for seconds)!!