Name: Lemon & herb fish with quinoa salad
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4
Ingredients: Lemon and herb fish with quinoa salad; 4 150g white fish fillets (such as ling or snapper); 1/3 cup lemon juice; 1/2 cup parsley, chopped; 2 teaspoon finely grated lemon zest; 1 1/2 cup water; 3/4 cup UNCLE BEN’s® Brown Rice & Quinoa; 2 zucchini, sliced; 1 bunch asparagus, trimmed; 2 tablespoon white balsamic vinegar; 3 small radishes, thinly sliced; 1/2 cup micro herbs; lemon wedges to serve

Lemon & herb fish with quinoa salad

Zesty fish fillets pair beautifully with a salad of quinoa, asparagus, zucchini and radish. The ideal light summer meal.

Serves 4

Prep

10M

Cook

20M

Total

30M

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Ingredients

Lemon and herb fish with quinoa salad

4 150g white fish fillets (such as ling or snapper)

1/3 cup lemon juice

1/2 cup parsley, chopped

2 teaspoon finely grated lemon zest

1 1/2 cup water

3/4 cup UNCLE BEN’s® Brown Rice & Quinoa

2 zucchini, sliced

1 bunch asparagus, trimmed

2 tablespoon white balsamic vinegar

3 small radishes, thinly sliced

1/2 cup micro herbs

lemon wedges to serve

Method

Lemon and herb fish with quinoa salad

1.Preheat oven to moderate, 180°C. Line an oven tray with baking paper.

2.Place fish on four individual squares of baking paper large enough to enclose fish.

3.In a jug, combine 2 tablespoons juice, 1 tablespoon parsley and zest. Spoon evenly over fish. Wrap to enclose fish, leaving a small gap at the top to allow steam to escape. Place on tray. Bake for 10 minutes.

4.In a saucepan, combine water and quinoa. Bring to the boil. Reduce heat to low and simmer, covered, for 10-12 minutes until water is absorbed and quinoa is tender. Transfer to a bowl.

5.Preheat a char-grill pan on high. Lightly spray zucchini and asparagus with oil. Chargrill for 4-5 minutes until tender. Add to quinoa with remaining juice and vinegar.

6.In a small bowl, mix radishes and micro herbs. Serve quinoa and vegetables with fish and radish salad. Accompany with lemon wedges.