Sumac Baked Fish With Saffron Quinoa

Revisado por Editores de receitas do Reino UnidoAutoria de Editores de receitas do Reino UnidoPublicado originalmente 28 Jan 2026

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This sumac baked fish with saffron quinoa is a vibrant, heart-healthy dish that brings together the bright, citrusy notes of Middle Eastern spices with fresh, aromatic herbs. The fish fillets are marinated in tangy sumac and lime before being baked until tender, providing a lean and nutritious protein source. Served alongside a beautifully golden quinoa infused with saffron, cardamom, and turmeric, this meal offers a complex depth of flavour that is both satisfying and incredibly light.

Perfect for a nutritious midweek dinner or a sophisticated weekend lunch, this recipe is packed with fresh mint, coriander, and basil. The addition of crunchy walnuts in the green sauce topping provides a wonderful texture and a dose of healthy fats. It is an excellent choice for those seeking a balanced, homemade meal that does not compromise on taste, making it a reliable staple for any healthy recipe collection.

Ingredients for Sumac Baked Fish With Saffron Quinoa

725ml (540g) quinoa
950ml (950ml) water
2 colheres de chá de sal marinho fino
60ml (60 ml) olive oil
1/4 teaspoons ground saffron
1 colher de chá de cardamomo moído
2 colheres de chá de sal marinho fino
1 colher de chá de pimenta moída na hora
1 teaspoon turmeric
40g sumac powder
4 fillets of salmon, striped bass, or catfish (each 1/2 in (1cm) thick
about 900g (900g) total weight)
2 tablespoons olive oil combined with 2 tablespoons lime juice
60ml (55g) shelled walnuts, roughly chopped
1 cup (85g) basil, fresh, roughly chopped
1 cup (85g) coriander, fresh, roughly chopped
1 cup (85g) mint, fresh, roughly chopped
2 cloves garlic, peeled and finely chopped
2 colheres de sopa de suco de limão
1/2 colher de chá de sal marinho fino
1/2 teaspoons freshly ground pepper
60ml (60ml) olive oil

How to make Sumac Baked Fish With Saffron Quinoa

Wash the quinoa by placing it in a fine-mesh colander and rinsing thoroughly.

Place all the ingredients in a large pot, stir gently for 1 minute to dissolve the salt, and bring to a boil. Reduce heat to low, cover, and cook for 30 minutes, without stirring.

Fluff the cooked quinoa with a fork and reserve until ready to serve.

In a bowl, mix all the ingredients for the sumac rub and set aside.

Arrange the fish fillets, skin-side down on a rimmed sheet pan lined with parchment paper. Brush both sides with the olive oil and lime juice mixture. Sprinkle the sumac rub all over the fish. Cover with plastic wrap. Keep chilled in the fridge until ready to cook (15 minutes to 1 hour).

Shortly before you are ready to serve, preheat the oven to 450˚F (230˚C). Uncover the sheet pan, place it in the oven and bake for 15 to 20 minutes, until fish is cooked through.

Meanwhile, mix all the ingredients for the green sauce topping and set aside.

Remove the fish from the oven and place 1 tablespoon of the topping on each fillet. Serve with quinoa.

Aviso Legal

Embora todos os esforços tenham sido feitos para garantir que as informações sejam precisas e atualizadas, as necessidades individuais podem variar e os requisitos dietéticos podem diferir com base nas condições de saúde pessoais. Sempre verifique os rótulos dos alimentos e as informações sobre alérgenos antes de preparar ou consumir qualquer receita. Se você tiver preocupações específicas de saúde, alergias, intolerâncias ou estiver seguindo uma dieta prescrita por um médico, procure orientação do seu médico, farmacêutico ou de um nutricionista registrado antes de fazer mudanças significativas na sua dieta ou estilo de vida.