Seared baby snapper on vegetable quinoa with citrus vinaigrette

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  • Juice of 1 orange
  • Juice of 1 lemon
  • Juice of 1 lime
  • 1/2 tsp dijon mustard
  • 100ml olive oil
  • 20ml apple cider vinegar
  • Pinch of salt and pepper

Vegetable quinoa:

  • 1 cup quinoa
  • 1 tbsp olive oil
  • 1/2 leek
  • 1 small zucchini
  • 12 cherry tomatoes
  • 1/2 cup cannellini beans
  • 1/4 cup chopped parsley
  • 1 cup rocket


  • 2 snapper fillets 120 – 150g each
  • Drizzle of olive oil
  • Pinch of salt and pepper


For the vinaigrette:

Squeeze all the citrus into a bowl, then add all remaining ingredients and whisk.

For the vegetable quinoa:

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, 15- 20 minutes. Fluff with a fork and set aside.

Dice leek and zucchini to 0.5 cm size. Heat a large pan with 1 tablespoon of olive oil, then saute leek for 1 minute.

Add zucchini, cherry tomatoes and cannellini beans, then cook for a further 1- 2 minutes.

Add cooked quinoa, rocket and parsley, then cover to keep warm.

For the fish:

Lightly season fish with olive oil, salt and pepper, then place in pan skin side down. Press the fish with a flat spatula, holding it down so the skin doesn’t curl up, then place on a medium to high heat.

After about 4 minutes the skin should be nice and crispy, flip the fish over and continue cooking for another 2 minutes until the fish is cooked completely.

Place cooked fish fillets on vegetable quinoa.

Drizzle with vinaigrette and garnish with fresh herbs.

Health tip

To boost the nutritional value of your meal, you can also add beetroot, capsicum and/or avocado to your quinoa.

Download printable recipe



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