Almond-crusted Fish with Buckwheat Salad
PREP 15 MIN•COOK 20 MIN
Number of servings
1⁄2 cup (90g) buckwheat rinsed
salt & pepper, to taste
1⁄4 cup (25g) almond meal
1⁄2 lemon juiced & zested
1 tsp olive oil melted
300g white fish fillets
200g heirloom cherry tomatoes halved
25g kalamata olives pitted & halved
1⁄2 garlic clove minced
3 sprigs of parsley chopped
Preheat oven to 200°C/fan 180°C/gas 6 and line a baking tray with baking paper.
Place buckwheat in a medium saucepan, cover generously with water and season with salt. Bring to the boil and simmer for 8 minutes, or until tender. Drain and rinse under cold water. Drain again, transfer to a large bowl and set aside.
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 tray. 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.
1874 kJ / 448 cals
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