Almond-crusted Fish with Buckwheat Salad
PREP 15 MIN•COOK 20 MIN
DF
EF
GF
NS
Number of servings
2
1⁄2 cup (90g) buckwheat rinsed
salt & pepper, to taste
1⁄4 cup (25g) almond meal
1⁄2 lemon zested & juiced
1 tsp olive oil
300g white fish fillets
200g cherry tomatoes halved
25g pitted kalamata olives pitted & halved
1⁄2 garlic clove minced
3 sprigs of parsley chopped
Preheat oven to 390°F/fan-forced 360°F and line a baking sheet with baking paper.
Place buckwheat in a medium saucepan and cover generously with water. Bring to the boil and simmer for 8 minutes, or until tender. Drain and rinse under cold water. Drain again and transfer to a large bowl. Add tomatoes, olives, garlic, parsley and lemon juice. Season with salt and pepper and toss to combine. Set aside at room temperature.
At the same time combine almond meal, lemon zest and oil in a small bowl and mix well with a fork. Season the fish with salt and pepper and place onto baking sheet. Press almond mixture onto the top of each fillet and bake for 8-10 minutes until the fish is just cooked.
Toss buckwheat with tomatoes, olives, garlic, parsley and lemon juice, season well and serve with fish.
Energy (kJ)
1874 kJ / 448 cals
Protein
40.4 g
Fat
14.9 g
Sat. Fat
1.8 g
Carbs
33.2 g
Sugar
3.5 g
Fiber
8.2 g
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