Breadcrumb-Crusted Halibut with Mushroom-Spinach Sauté & Quinoa

Directions

1. 1) In a small saucepan, combine the quinoa and broth. Bring to a boil, then reduce to a simmer, cover, and cook for 15 minutes. Remove from heat and let stand, still covered, for 5 minutes.
2. 2) In a bowl, mix lemon juice, bread crumbs, dill, salt, and pepper until evenly combined.
3. 3) Place the halibut in a small baking dish. Drizzle with a bit of olive oil, then press the crumb mixture onto the fish to form a light crust.
4. 4) Transfer the dish to the oven and bake until the fish is opaque and flaky, about 10–12 minutes. Turn on broil and cook 1–2 minutes more until the crust is lightly golden.
5. 5) Meanwhile, heat a skillet over medium heat and add a thin film of oil. Mince the garlic and slice the mushrooms. Sauté the garlic briefly, then add mushrooms with a pinch of salt and pepper; cook until softened, 4–5 minutes.
6. 6) Add the spinach to the skillet and cook just until wilted, 1–2 minutes. Fluff the quinoa with a fork.
7. 7) To serve, place a bed of quinoa on each plate, top with the spinach-mushroom sauté, and lay the halibut fillet over the top. Squeeze a little lemon juice over everything if desired.