Sea bass with quinoa tabbouleh

Here he lies on the counter so beautiful, compact and fresh. But what to do with it? We buy sea bass and cook it with quinoa and fresh vegetables.

Ingredients

• sea ​​bass 200 g
• quinoa 70 g
• tomatoes 30 g
• red onion 10 g
• butter 10 g
• olive oil 10 g
• parsley or cilantro 5 g

Directions

1. Salt the sea bass fillet, fry in butter until golden brown on both sides.
2. Boil quinoa separately according to package directions. Cool down.
3. Chop tomatoes and red onion finely. Mix the quinoa with tomatoes, onions and herbs, put on a plate, season with olive oil. Put the perch fillet on top.