SERVES 2
PREP TIME 20 MINS
COOKING TIME 15 MINS
Ingredients
- 1 cup quinoa
- 1 tbs olive oil
- 1/2 leek, finely diced
- 1 small zuchinni, finely diced
- 12 cherry tomatoes
- 1/2 cup cannellini beans
- 1 cup rocket
- 1/4 cup chopped parsley
- 2 x 120 - 150g snapper fillets
- Olive oil
- Salt and pepper to taste
- Vinaigrette, to serve
Method
Bring quinoa to boil in 2 cups of water. Reduce heat to low, cover and simmer until tender and most of the liquid has been absorbed, around 15–20 minutes. Fluff with a fork and set aside.
Heat a large pan with 1 tablespoon of olive oil, then saute leek for 1 minute. Add zucchini, cherry tomatoes and cannellini beans, cooking for a further 1–2 minutes. Stir through cooked quinoa, rocket and parsley, then cover to keep warm.
Lightly season fish with olive oil, salt and pepper. Place in a pan, skin-side down. Cook on a medium-to-high heat while pressing the fish gently with a flat spatula, holding the fillet down so the skin doesn’t curl up. After about 4 minutes the skin should be nice and crispy. Flip the fish over and continue cooking for another 2 minutes until done.
To serve
Place cooked fish fillets on vegetable quinoa. Drizzle with vinaigrette and garnish with fresh herbs.
Click here to find more delicious recipes in our latest edition of Chapter Magazine.
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