Almond-crusted Fish with Buckwheat Salad

PREP 15 MIN
•
COOK  20 MIN

DF

EF

GF

NS

Number of servings
2
Ingredients

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

Methodbased on 2 servings
1

Preheat oven to 200°C/fan 180°C/gas 6 and line a baking tray with baking paper.

2

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.

3

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.

4

Toss buckwheat with tomatoes, olives, garlic, parsley and lemon juice, season well and serve with fish.

Nutritional Informationper serving

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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