Sumac Baked Fish With Saffron Quinoa

द्वारा सहकर्मी समीक्षा की गई यूके रेसिपी संपादकद्वारा लिखित यूके रेसिपी संपादकमूल रूप से प्रकाशित 28 जनवरी 2026

मरीज की संपादकीय दिशानिर्देशोंस्थापित. 2 मिनट पढ़ने का समय

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This sumac baked fish with saffron quinoa is a vibrant, heart-healthy dish that brings together the bright, citrusy notes of Middle Eastern spices with fresh, aromatic herbs. The fish fillets are marinated in tangy sumac and lime before being baked until tender, providing a lean and nutritious protein source. Served alongside a beautifully golden quinoa infused with saffron, cardamom, and turmeric, this meal offers a complex depth of flavour that is both satisfying and incredibly light.

Perfect for a nutritious midweek dinner or a sophisticated weekend lunch, this recipe is packed with fresh mint, coriander, and basil. The addition of crunchy walnuts in the green sauce topping provides a wonderful texture and a dose of healthy fats. It is an excellent choice for those seeking a balanced, homemade meal that does not compromise on taste, making it a reliable staple for any healthy recipe collection.

Ingredients for Sumac Baked Fish With Saffron Quinoa

725ml (540g) quinoa
950ml (950ml) water
2 teaspoons fine sea salt
60ml (60 ml) olive oil
1/4 teaspoons ground saffron
1 चम्मच पिसी हुई इलायची
2 teaspoons fine sea salt
1 चम्मच ताज़ी पिसी हुई काली मिर्च
1 teaspoon turmeric
40g sumac powder
4 fillets of salmon, striped bass, or catfish (each 1/2 in (1cm) thick
about 900g (900g) total weight)
2 tablespoons olive oil combined with 2 tablespoons lime juice
60ml (55g) shelled walnuts, roughly chopped
1 cup (85g) basil, fresh, roughly chopped
1 cup (85g) coriander, fresh, roughly chopped
1 cup (85g) mint, fresh, roughly chopped
2 cloves garlic, peeled and finely chopped
2 बड़े चम्मच नींबू का रस
1/2 चम्मच बारीक समुद्री नमक
1/2 teaspoons freshly ground pepper
60ml (60ml) olive oil

How to make Sumac Baked Fish With Saffron Quinoa

Wash the quinoa by placing it in a fine-mesh colander and rinsing thoroughly.

Place all the ingredients in a large pot, stir gently for 1 minute to dissolve the salt, and bring to a boil. Reduce heat to low, cover, and cook for 30 minutes, without stirring.

Fluff the cooked quinoa with a fork and reserve until ready to serve.

In a bowl, mix all the ingredients for the sumac rub and set aside.

Arrange the fish fillets, skin-side down on a rimmed sheet pan lined with parchment paper. Brush both sides with the olive oil and lime juice mixture. Sprinkle the sumac rub all over the fish. Cover with plastic wrap. Keep chilled in the fridge until ready to cook (15 minutes to 1 hour).

Shortly before you are ready to serve, preheat the oven to 450˚F (230˚C). Uncover the sheet pan, place it in the oven and bake for 15 to 20 minutes, until fish is cooked through.

Meanwhile, mix all the ingredients for the green sauce topping and set aside.

Remove the fish from the oven and place 1 tablespoon of the topping on each fillet. Serve with quinoa.

अस्वीकरण

हालांकि यह सुनिश्चित करने के लिए हर संभव प्रयास किया गया है कि जानकारी सटीक और अद्यतन हो, व्यक्तिगत आवश्यकताएँ भिन्न हो सकती हैं और आहार संबंधी आवश्यकताएँ व्यक्तिगत स्वास्थ्य स्थितियों के आधार पर भिन्न हो सकती हैं। किसी भी रेसिपी को तैयार करने या उपभोग करने से पहले हमेशा खाद्य लेबल और एलर्जेन जानकारी की जाँच करें। यदि आपको विशेष स्वास्थ्य चिंताएँ, एलर्जी, असहिष्णुता हैं, या आप चिकित्सकीय रूप से निर्धारित आहार का पालन कर रहे हैं, तो अपने आहार या जीवनशैली में महत्वपूर्ण परिवर्तन करने से पहले अपने जीपी, फार्मासिस्ट, या पंजीकृत आहार विशेषज्ञ से सलाह लें।.