Quinoa-Crusted Fish with Roast Garlic Tomatoes
I love this dish. It's simplicity at its best - perfectly cooked fish, crunchy on the outside, tomatoes roasted in garlic and vinegar so they're sweet, sour and sticky and a handful of refreshing salad on the side.
You can cook your own quinoa if you only have the dried stuff in (that's what I did!) - you will need 65g and you can follow the instructions on the packet - but this is also great for using up those ready cooked pouches that you may have lying around. Also, if you don't have any eggs in the house, you can use yoghurt as the 'glue' to get the quinoa to stick.
Quinoa-Crusted Fish with Roast Garlic Tomatoes
Serves 2
oil
1 garlic clove, crushed
1 tsp dried oregano
250g tomatoes, cut into wedges or left whole if small
2 tsp sherry or balsamic vinegar
125g ready-cooked quinoa
2 skinless white fish fillets (I used haddock)
1 tbsp flour
1 egg, beaten or 1 tbsp yoghurt
salad, to serve
sea salt and freshly ground black pepper
Heat the oven to 200C/fan 180C/gas 6. Whisk 1 tsp oil with the garlic, oregano, vinegar and plenty of salt and pepper. Toss in the tomatoes then tip onto a baking tray. Roast for 20 minutes until the tomatoes begin to collapse.
Meanwhile, tip the quinoa onto a plate and break up any lumps so you have individual grains, and season with salt and pepper. Dust the fish fillets in the flour, dip in the egg/yoghurt and press into the quinoa on both sides.
Fry the fish in 1 tbsp oil in a non-stick pan for 3 minutes on each side until cooked and the quinoa has browned. Serve with the tomatoes and a handful of salad each.
You can cook your own quinoa if you only have the dried stuff in (that's what I did!) - you will need 65g and you can follow the instructions on the packet - but this is also great for using up those ready cooked pouches that you may have lying around. Also, if you don't have any eggs in the house, you can use yoghurt as the 'glue' to get the quinoa to stick.
Quinoa-Crusted Fish with Roast Garlic Tomatoes
Serves 2
oil
1 garlic clove, crushed
1 tsp dried oregano
250g tomatoes, cut into wedges or left whole if small
2 tsp sherry or balsamic vinegar
125g ready-cooked quinoa
2 skinless white fish fillets (I used haddock)
1 tbsp flour
1 egg, beaten or 1 tbsp yoghurt
salad, to serve
sea salt and freshly ground black pepper
Heat the oven to 200C/fan 180C/gas 6. Whisk 1 tsp oil with the garlic, oregano, vinegar and plenty of salt and pepper. Toss in the tomatoes then tip onto a baking tray. Roast for 20 minutes until the tomatoes begin to collapse.
Meanwhile, tip the quinoa onto a plate and break up any lumps so you have individual grains, and season with salt and pepper. Dust the fish fillets in the flour, dip in the egg/yoghurt and press into the quinoa on both sides.
Fry the fish in 1 tbsp oil in a non-stick pan for 3 minutes on each side until cooked and the quinoa has browned. Serve with the tomatoes and a handful of salad each.
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