A healthy, well-balance meal prep including fish, quinoa, and vegetables.
4 6oz Halibut Fillets
1/8 Cup Lemon juice (freshly squeezed)
2 Tablespoon Olive Oil
2 Cloves Garlic, minced
1/4 tsp Paprika
1/2 tsp Salt
Pinch black pepper
1 Cup Quinoa
12oz Frozen Vegetables
Preheat your oven to 425°F. Line a baking sheet with parchment paper or foil.
Add the lemon juice, olive oil, minced garlic, paprika, salt and black pepper to a small bowl. Stir with a fork until well combined.
Place your fish fillets on the prepared baking sheet and brush the lemon juice mixture over the top and sides of each one.
Bake for 12-15 minutes, until the thickest part of the fish is at least 130°F. (While the fish is baking you can prepare the vegetables and quinoa.)
Add 1 cup of dry quinoa to a pot with 2 cups of water. Bring to a boil, then reduce to a simmer and cover. Cook for 15 minutes until all the water is absorbed.
Prepare your vegetables according to the package directions. I tossed mine in a pot with 1/2″ water and steamed for about 5 minutes.
Prepare 4 meal prep containers. Place one cooked fish fillet in each container. Divide the quinoa and vegetables evenly among each container.
Allow all of the food to cool completely, then seal and store in the refrigerator until ready to consume.
Store the sealed meal prep containers in the fridge for up to 5 days, or in the freezer for up to 3 months.