Roasted Sea Bass and Mushroom Broth with Quinoa, Sweet Potatoes and Kale

Name: Roasted Sea Bass and Mushroom Broth with Quinoa, Sweet Potatoes and Kale
Ingredients: 3 tablespoons grape seed oil; ½ small onion, diced; ¼ cup grape seed oil; 2 pounds cremini mushrooms, washed, trimmed, and quartered; Kosher salt and freshly ground black pepper; Kosher salt and freshly ground black pepper; 3 sprigs fresh thyme; 3 cloves garlic; 4 cups cold water; 1 cup onions, chopped; 1½ cups all-purpose flour; 1 teaspoon Creole seasoning; 1 pound button mushrooms; Canola oil for frying; Kosher salt freshly ground pepper; Kosher salt freshly ground pepper; ½ teaspoon paprika; 1 yellow onion halved and sliced very thinly; ½ teaspoon cumin; ½ teaspoon cinnamon; 1 tablespoon grape seed oil; Four 6-ounce skinless fillets of sea bass; 2 teaspoons maple syrup; kosher salt and fresh ground black pepper; kosher salt and fresh ground black pepper; ½ teaspoon grated nutmeg; Kosher salt fresh ground pepper; 4 cups kale, stems removed and chopped; 2 tablespoons coconut oil; 2 sweet potatoes, peeled and cut into ½-inch cubes

Preparation info

Difficulty
Medium

Appears in

Eating Well to Win

By Richard Ingraham

Published 2017

About

Ingredients

For Quinoa

3 tablespoons grape seed oil
½ small onion, diced
2 cloves

Lunch

Method

Sweet potatoes

Preheat your oven to 350 degrees.
In a small saucepan, melt the coconut oil with the syrup over low heat.
Combine sweet potatoes, coconut oil mixture, salt, pepper and spices.
Spr