Stuffed Orange Roughy with Lemon Garlic Quinoa and Roasted Asparagus is fresh, vibrant, and satisfying — all without the fuss.
Made with Sealand’s premium stuffed orange roughy fillets, this easy recipe is the perfect balance of buttery fish, zesty quinoa, and crisp-tender roasted asparagus topped with parmesan. It’s ideal for a wholesome weeknight dinner, a romantic meal at home, or anytime you want something a little lighter without sacrificing flavor.
Stuffed Orange Roughy With Lemon Garlic Quinoa & Roasted Asparagus
Rated 5.0 stars by 1 users
Category
side dishes
Servings
4
Prep Time
5 minutes
Cook Time
20-25 minutes
This elegant, easy-to-make meal features Sealand’s stuffed orange roughy fillets baked to perfection and served with lemon-garlic quinoa and roasted asparagus. Light, flavorful, and packed with wholesome ingredients, it’s a perfect weeknight dinner or healthy special occasion dish.
Author:Sealand Quality Foods
Ingredients
-
4 pieces of Sealand Stuffed Orange Roughy Fillets, unpacked
- 1 Tablespoon Olive Oil (optional)
- Salt and Pepper to taste
- Zest of 1 lemon (optional)
- Fresh thyme (optional)
- 1 bunch of Asparagus, 2 lbs, trimmed at the bottom
- 1/2 teaspoon each salt and pepper (or to taste)
- Zest of 1 lemon
- 2 Tablespoons olive oil
- 1/2 cup Parmesan cheese, grated
- 1 teaspoon olive oil
- 2 cloves garlic, minced
- 1 cup Quinoa
- 2 cups stock (or water)
- Pinch of salt and pepper
- Zest of 1 lemon
Orange Roughy
Roasted Asparagus
Garlic Quinoa
Directions
- Preheat the oven to 400 degrees F.
- Remove the Sealand Stuffed Orange Roughy Fillets from the packaging and arrange them in a single layer on a baking sheet.
- Season them (optionally) with salt, pepper, lemon zest , fresh thyme and olive oil.
- Bake the fish for about 20 minutes until they’re cooked through.
- In the meantime, prepare the quinoa and asparagus while the fish is cooking.
- Start with the quinoa. In a 4 quart pot, over medium heat add the olive oil and cook the garlic for 2 minutes until fragrant.
- Then add the quinoa and toss slightly until toasty. Add the stock or water, season and bring the liquid to a boil.
- Then lower the heat to low and cover the pot. Let the quinoa cook for 15-18 minutes until tender and fluffy.
- For the asparagus, toss them in olive oil and seasoning, add the lemon zest. Spread the asparagus in a single layer on a baking sheet and roast for 15 minutes.
- To serve, plate the cooked quinoa, the roast asparagus and the orange roughy.
- Bon appetit
