Mediterranean Herb-Crusted Halibut with Quinoa and Roasted Vegetables

Ingredients

• 2.5 pounds halibut fillets, skin-on, cut into 5 portions
• 2 cups quinoa, rinsed
• 1/4 cup olive oil
• 3 medium zucchini, cut into 1-inch pieces
• 1 medium eggplant, cut into 1-inch pieces
• 1 small onion, diced
• 3 cloves garlic, minced
• 1/4 cup basil, chopped
• 2 teaspoons oregano, dried
• 1/2 cup breadcrumbs, panko style
• 1 tablespoon lemon zest
• 1 teaspoon salt
• 1/2 teaspoon black pepper

Instructions

1. 1

   Preheat oven to 400°F. Line a baking sheet with parchment paper.

2. 2

   In a medium saucepan, combine quinoa and 4 cups of water. Bring to a boil, then reduce heat and simmer for 15-20 minutes until quinoa is tender. Fluff with a fork.