Name: Panko Almond Crusted Fish with Quinoa Veggies and Tahini Mustard Sauce {GF, DF}
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Ingredients: 1 cup quinoa (cooked according to package directions); 1 pound firm white fish fillet; 1 clove garlic (minced); 1 tablespoon dijon mustard; 1/2 tablespoon lime juice; 1/4 cup crushed almonds; 1/2 cup gluten free panko breadcrumbs; 1 tablespoon extra virgin olive oil; rub fish with mustard mix and then panko and pan fry in 1 tbsp evoo; 2 cups cherry tomatoes (halved); 2 cups broccoli florets (cut into smaller pieces); For the sauce:; 4 tablespoons tahini; 1 - 2 tablespoons dijon mustard; 1 tablespoon lime juice; salt/pepper to taste; 5 - 6 tablespoons coconut milk; 1 tbsp extra virgin olive oil.

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Panko crusted fish with almonds, quinoa, veggies and a tahini mustard sauce makes for a jam packed weeknight dinner meal. Lots going with with tons of contrasting flavors that all blend perfectly together. Gluten Free + Dairy Free.

Now this is a jam packed meal. No joke. We’re talking panko crusted fish fillets + charred broccoli with cherry tomatoes + fluffy light quinoa all topped off with a killer creamy tahini mustard sauce.

Yes yes yes.

This panko crusted fish is made with sea bass fillets — which seem to be easy to find here in Medellin, Colombia, but if you can’t get your hands on those, use any other firm white fish. They’re all going to work, I just know it.

Can we talk about cherry tomatoes and broccoli for a sec? I might be obsessed. Best veggies every if you ask me. They’re awesome poached with salmon, but they might be even better pan seared and lightly charred. You see those browned bits, almost slightly burnt looking? That’s where all the flavor is. Right there. You can almost taste it.

Once I was done with the veggies I was almost tempted to just eat them all straight out of the pan.

Self control though. I knew the long awaited finished recipe would be worth the wait. You could always simply coat the fish in a mix of crushed almonds, but hey I’m in Colombia and nuts seem to be mad expensive, while panko on the other hands costs close to nothing. Budget friendly meal thinking.

Mustard is kind of the unifying ingredient here – with the fish coated in a mustard glaze and then the dressing being mustard based.

I went through a period where I loved mustard – whole grain dijon to be specific. And then I overdid it. Hard core. No more mustard for a loooong time.

But it’s back in my life now and I couldn’t be happier. It’s sharp, strong, it has character.

It was exactly what this dish needed.

For the finishing sauce I combined mustard with tahini, garlic, lime, coconut milk and a bit of oil. Blend until smooth and add more coconut milk or water to thin out the consistency as desired.

This panko crusted fish dish might just be one of my new favorite weeknight dinners. I love lots of contrasting flavors in one big bowl and from panko almond crused fish to quinoa, to cherry tomatoes + broccoli to a creamy tahini mustard sauce, if you ask me, this dish has it all.

Healthy, gluten-free and dairy-free.

5 from 1 vote

Panko Almond Crusted Fish with Quinoa Veggies and Tahini Mustard Sauce {GF, DF}

Prep Time

15 mins

Cook Time

30 mins

Total Time

45 mins

Course: Dinner

Cuisine: American, gluten free, Healthy

Servings: 4

Calories: 565 kcal

Author: Vicky Berman

Ingredients

1 cup quinoa cooked according to package directions
1 pound firm white fish fillet
1 clove garlic minced
1 tablespoon dijon mustard
1/2 tablespoon lime juice
1/4 cup crushed almonds
1/2 cup gluten free panko breadcrumbs
1 tablespoon extra virgin olive oil
rub fish with mustard mix and then panko and pan fry in 1 tbsp evoo
2 cups cherry tomatoes halved
2 cups broccoli florets cut into smaller pieces
For the sauce:
4 tablespoons tahini
1 - 2 tablespoons dijon mustard
1 tablespoon lime juice
salt/pepper to taste
5 - 6 tablespoons coconut milk
1 tbsp extra virgin olive oil.

Instructions

Prepare quinoa according to package directions.
In a small bowl combine 1 clove minced garlic, 1 tablespoons dijon and 1/2 tablespoon lime juice. Mix. Rub fish fillet with mustard mix. Season with salt and pepper to taste.
Mix panko with crushed almonds and dredge fish in the mixture, pressing down on the mix to help it stick.
Heat pan over medium heat and add 1 tablespoon olive oil. Once hot add the fish and cook for a few minutes per side, until browned and cooked through.
Once fish is cooked add additional tablespoon oil to pan and add broccoli florets. Cook for a few minutes and add cherry tomatoes. Cook until charred.
To make the sauce in a blender combine tahini, mustard, lime juice, salt/pepper, coconut milk and olive oil. Blend until smooth.
Serve quinoa topped with fish, cherry tomatoes, broccoli and drizzled with sauce.