$25 Dinners: Rockfish with Roasted Vegetables and Quinoa

Try swapping fish fillets for that same-old chicken to give your weekday meals a fun, new twist. Stick with white fish, such as rockfish or tilapia, as it has a lighter, less "fishy" taste and will help even your pickiest eater transition into a seafood connoisseur.

For this recipe, you'll need about 5 minutes of prep time to chop the vegetables and then approximately 15 minutes of cook time.

Ingredients:
4 rockfish fillets
1 zucchini, chopped
1 red bell pepper, chopped
8 large Brussel sprouts, chopped
1/4 red onion, chopped
1 large garlic clove
1 cup quinoa
black pepper
Old Bay seasoning
extra virgin olive oil

1. Pre-heat the oven to 375 degrees
2. Rinse the quinoa in a mesh colander and then add it to a medium sauce pot with 1 1/2 cups of water. Bring to a boil.
3. Boil for 10-15 minutes (until tender) and then let stand for about 5 minutes before serving.
4. Meanwhile, add the chopped veggies to a baking pan and coat them lightly with the olive oil and then sprinkle with black pepper.
5. Roast the vegetables in the oven until they're tender (about 10 minutes).
6. Place the fish fillets skin-side down on a cookie pan and lightly coat with olive oil and Old Bay seasoning.
7. Bake the fish for 15 minutes (or until white and flaky).
8. Serve the vegetables and fish over the quinoa and enjoy!

*Makes 4 servings, approximately 365 calories each. Cost of meal is about $5.50 per serving.