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.

By Jennene Plummer
  • 10 mins preparation
  • 20 mins cooking
  • Serves 4
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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 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.


Couscous or brown rice can be used in place of quinoa.