Seared Snapper on Vegetable Quinoa

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.

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