Zitronen-Dill-Fisch mit Quinoa und Spargel

Zubereitung

1. Rinse the quinoa and cook it in salted water for 15 minutes. Heat the oven to 220 °C (425 °F).
2. Place the white fish and asparagus on a sheet pan, drizzle with the olive oil and season with dill, lemon zest and salt.
3. Roast for 10–12 minutes and serve over the quinoa with a squeeze of lemon.