Mediterranean Herb-Crusted Branzino with Quinoa Tabbouleh and Roasted Arugula

Rinse 1.5 cups quinoa under cold water in a fine-mesh strainer for 1 minute, stirring gently to remove any debris.

Bring 3 cups vegetable broth to a boil in a medium saucepan over high heat. Add the rinsed quinoa, stir once, and reduce heat to low. Cover and simmer for 15 minutes until liquid is absorbed and quinoa is tender.

While quinoa cooks, prepare the herb crust: finely mince 3 garlic cloves and place in a small bowl. Add 0.75 cup panko breadcrumbs, 0.25 cup finely chopped fresh dill, 0.25 cup finely chopped fresh flat-leaf parsley, 2 tablespoons extra virgin olive oil, 0.5 teaspoon sea salt, and 0.25 teaspoon black pepper. Mix until breadcrumbs are evenly moistened and herbs are distributed throughout.

Pat 5 branzino fillets dry with paper towels. Brush the top (skin-side up) of each fillet with 0.5 teaspoon Dijon mustard.

Press the herb-breadcrumb mixture firmly onto the mustard-coated top of each branzino fillet, using about 3 tablespoons per fillet. Set aside on a plate.

Heat 3 tablespoons extra virgin olive oil in a large skillet over medium-high heat until shimmering (about 2 minutes). Carefully place the herb-crusted branzino fillets skin-side down in the hot oil.

Sear the branzino for 5-6 minutes without moving, until the skin is golden and crispy. Gently flip each fillet and cook for another 3-4 minutes until the flesh is opaque and flakes easily with a fork.

Transfer the cooked branzino to a serving platter and tent loosely with foil to keep warm.

While branzino finishes cooking, prepare the tabbouleh: finely dice 0.5 medium red onion and place in a large mixing bowl. Juice 2 lemons (you should have about 0.5 cup juice).

When quinoa is finished cooking, fluff with a fork and transfer to the bowl with red onion. Add 0.5 cup finely chopped fresh dill, 0.25 cup finely chopped fresh flat-leaf parsley, 3 tablespoons extra virgin olive oil, the lemon juice, 0.5 teaspoon sea salt, and 0.25 teaspoon black pepper. Toss gently but thoroughly to combine. Taste and adjust seasoning with additional salt and pepper if needed.

Prepare the roasted arugula: toss 8 cups fresh arugula with 2 tablespoons extra virgin olive oil, 0.25 teaspoon sea salt, and 0.25 teaspoon black pepper in a large bowl.

Spread the seasoned arugula on a large baking sheet in a single layer. Place in a 400°F (200°C) oven for 3-4 minutes until wilted and lightly crisped at the edges. Remove from oven.

To serve, divide the quinoa tabbouleh among 5 plates. Top each with a portion of roasted arugula. Place one herb-crusted branzino fillet on each plate. Crumble 2.25 tablespoons feta cheese over each fillet.

Cut the remaining lemon into 5 wedges and serve alongside each plate for squeezing over the fish and vegetables.