Mealime

35 minutes

1
Preheat oven to 400°F.
2
In a small saucepan, combine quinoa and broth; bring to a boil. Reduce heat to a simmer, cover, and cook for 15 minutes. Remove from heat and let stand, covered, for 5 minutes.
```
1 cup quinoa
16 fl oz (2 cups) chicken or vegetable broth
```
3
In a small bowl, mix together lemon juice, bread crumbs, dill, salt, and pepper.
```
1 lemon
6 tbsp panko bread crumbs
1 tsp dill
½ tsp salt
¼ tsp black pepper
```
4
Place halibut in a small baking dish. Drizzle with a little olive oil and top with bread crumb mixture, patting lightly to help it adhere.
```
1 lb halibut fillet
about 2 tsp extra virgin olive oil
```
5
Place dish in the oven and bake until fish is white and flaky, 10-12 minutes. Change setting to broil and continue baking until bread crumb mixture turns golden brown, 1-2 minutes.
6
Heat a skillet over medium heat.
7
Peel and mince garlic. Wash, dry, and thinly slice mushrooms.
```
4 cloves garlic
1 lb white mushrooms
```
8
Coat bottom of skillet with oil. Add garlic and cook until fragrant, 15-30 seconds. Add mushrooms and season with salt and pepper. Stirring occasionally, cook until softened, 4-5 minutes.
```
about 2 tbsp extra virgin olive oil
¼ tsp salt
¼ tsp black pepper
```
9
Wash and dry spinach. Add to mushrooms and toss until just wilted, 1-2 minutes.
```
1 (5 oz) pkg baby spinach
```
10
Uncover quinoa and fluff with a fork.
11
To serve, place quinoa on a plate, add spinach-mushroom sauté, and top with halibut fillet. Enjoy!

← Breadcrumb-Crusted Halibut with Mushroom-Spinach Sauté & Quinoa.