Roasted Flounder (or Cod) and Veggies with Quinoa and Pine Nuts
Preheat the oven to 400°F and line a 9x13-inch baking pan with parchment paper. Place 2 carrots (cut into 2-inch sticks), 1 yellow bell pepper (large, cut into strips), 1 1/2 cups grape tomatoes, 1 red onion (halved and thinly sliced), 3 cloves garlic (finely chopped) and 1/8 tsp of the salt in the pan and toss. Bake in the top third of the oven until vegetables are tender, about 25 minutes. Stir vegetables, arrange 1 lb Flounder (or Cod) on top and sprinkle with 1/8 tsp salt, 1 lemon zest and juice and bake until fish is just cooked through, 15 to 20 more minutes. Transfer fish and vegetables to plates or a platter along with cooked quinoa (cooked per package instructions) and sprinkle with 3 tbsp chopped fresh cilantro and 3 tbsp toasted, chopped pine nuts.