PREP TIME 20 MINS
COOKING TIME 15 MINS
- 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
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.
Place cooked fish fillets on vegetable quinoa. Drizzle with vinaigrette and garnish with fresh herbs.
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