INGREDIENTS
2 1/3 cups chicken broth
4 TBSP butter
2 3/4 tsp. kosher salt
1 cup quinoa
4 sea bass fillets, skin on
3/4 tsp. black pepper
2 tsp. olive oil
10 oz. cherry tomatoes, halved
1/2 cup pitted kalamata olives, halved lengthwise
2 cloves garlic, minced
2 tsp. chopped fresh thyme
1 lemon peel, grated
1 1/2 cups dry white wine
1 1/2 tsp. sugar
1/4 cup chopped parsley
DIRECTIONS
In a medium saucepan, bring 2 cups chicken broth, 2 TBSP butter and 1/2 tsp. salt to a boil.
Stir in quinoa, cover and return to a boil.
Simmer until liquid is absorbed, about 15 minutes.
Fluff with a fork and set aside.
Season skinless side of fish with 2 tsp. salt and 1/2 tsp. pepper.
Pat skin side dry with paper towel.
Heat oil in a large, nonstick skillet over medium-high heat.
Place fish fillets in hot pan skin-side down and sear for 5 minutes.
Turn fillets gently with a spatula and cook on other side until flesh is opaque, 1 to 2 minutes.
Transfer fish fillets to a plate, tent with foil and keep warm.
Wipe oil from pan and reduce heat to medium, then add remaining 2 TBSP butter.
Add tomatoes, olives, garlic, thyme and lemon peel.
Increase heat to medium-high.
Add wine and cook for 4 minutes.
Add remaining 1/3 cup chicken broth, sugar and remaining 1/4 tsp. each of salt and pepper. Stir well.
Sprinkle parsley into sauce.
Spoon quinoa onto plates and place sea bass skinless side up on top.
Spoon sauce over fish and quinoa.
Serves 4.
