Almond-crusted Fish with Buckwheat Salad

PREP 15 MIN
COOK  20 MIN

DF

EF

GF

NS

Number of servings
2
Ingredients

12 cup (90g) buckwheat rinsed

salt & pepper, to taste

14 cup (25g) almond meal

12 lemon zested & juiced

1 tsp olive oil

300g white fish fillets

200g cherry tomatoes halved

25g pitted kalamata olives pitted & halved

12 garlic clove minced

3 sprigs of parsley chopped

Methodbased on 2 servings
1

Preheat oven to 390°F/fan-forced 360°F and line a baking sheet with baking paper.

2

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.

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 sheet. 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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