By Grocery List Plus Editorial Staff | Published on June 9, 2026
Serves 4
175 cal · 75 min
Roasted Fish and Vegetables with Quinoa and Pine Nuts
Recipe GLPRc7e99d2930def3
Tender white fish fillets roasted alongside a medley of colorful vegetables—carrots, bell peppers, tomatoes, and red onion—then finished with bright lemon zest and juice. Served over fluffy quinoa and garnished with toasted pine nuts and fresh cilantro for a light, nutritious main course.
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Ingredients
2 carrots, cut into 2-inch sticks
1 large yellow bell pepper, cut into strips
1 1/2 cups grape tomatoes
1 red onion, halved and thinly sliced
3 cloves garlic, finely chopped
1/4 teaspoon fine sea salt, divided
4 (3-ounce) white fish fillets such as cod, tilapia, or flounder
1 lemon, zest and juice
2 cups cooked quinoa
3 tablespoons fresh cilantro, chopped
3 tablespoons toasted pine nuts, chopped
Directions
Preheat your oven to 425°F (220°C). Prepare a large rimmed baking sheet by lining it with parchment paper.
In a large bowl, combine the carrots, bell pepper strips, grape tomatoes, sliced red onion, and chopped garlic. Add half of the salt (1/8 teaspoon) and gently toss to combine.
Spread the vegetables in an even layer on the prepared baking sheet, leaving space in the center for the fish.
Roast the vegetables for 10 minutes.
While vegetables roast, place the fish fillets on a plate and season both sides with the remaining salt (1/8 teaspoon). Zest the lemon and reserve the zest, then cut the lemon in half and juice it.
After the vegetables have roasted for 10 minutes, arrange the fish fillets in the center of the baking sheet among the vegetables. Drizzle the lemon juice evenly over the fish and vegetables.
Return the baking sheet to the oven and roast for an additional 12–15 minutes, until the fish is opaque throughout and flakes easily when tested with a fork. The internal temperature should reach 145°F (63°C).
Divide the cooked quinoa evenly among four serving bowls or plates.
Top each portion of quinoa with one fish fillet and an equal portion of the roasted vegetables and cooking juices.
Garnish each serving with the reserved lemon zest, chopped fresh cilantro, and chopped toasted pine nuts. Serve immediately.
Comments
Pine nuts are the real obstacle here—you'll need a second stop at Harris Teeter or Kroger's specialty section to find them reliably, and that adds time and cost to a dish that would otherwise be grocery-store simple. At $8–12 per pound, pine nuts drive the per-serving cost to around $7–9, which is rich for a weeknight roasted fish dinner. The 75-minute time is honest if you're cooking quinoa from scratch, but the actual hands-on prep is only 15 minutes; after the oven goes on, you're waiting, so it suits a weekend or a night when you don't need to hover. The dish itself reheats well, the vegetables are year-round available at every major Charlotte chain, and cilantro adds freshness without fussiness.
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