Step 1

Preheat your oven to 425°F. Line a baking sheet with parchment paper or foil.

Step 2

Add the lemon juice, olive oil, minced garlic, paprika, salt and black pepper to a small bowl. Stir with a fork until well combined.

Step 3

Place your fish fillets on the prepared baking sheet and brush the lemon juice mixture over the top and sides of each one.

Step 4

Bake for 12-15 minutes, until the thickest part of the fish is at least 130°F. (While the fish is baking you can prepare the vegetables and quinoa.)

Step 5

Add 1 cup of dry quinoa to a pot with 2 cups of water. Bring to a boil, then reduce to a simmer and cover. Cook for 15 minutes until all the water is absorbed.

Step 6

Prepare your vegetables according to the package directions. I tossed mine in a pot with 1/2" water and steamed for about 5 minutes.

Step 7

Prepare 4 meal prep containers. Place one cooked fish fillet in each container. Divide the quinoa and vegetables evenly among each container.

Step 8

Allow all of the food to cool completely, then seal and store in the refrigerator until ready to consume.