Lemon & Garlic Fish with Broccolini Quinoa

PREP 10 MIN
•
COOK  20 MIN

DF

EF

GF

NS

Number of servings
2
Ingredients

1⁄2 cup (90g) white quinoa (or other colour) rinsed

1 cup (250ml) water

1⁄4 tsp salt

1 bunch of broccolini (160g bunch) trimmed & halved lengthways down the stem

1 tbs slivered almonds

300g white fish fillets

1⁄2 cup (125ml) vegetable stock

4 sprigs of parsley chopped

1⁄2 lemon cut in wedges

Marinade

1 tsp olive oil

1⁄2 lemon finely zested

1 garlic clove minced

salt & pepper, to taste

Methodbased on 2 servings
1

Place quinoa in a small saucepan of salted water and bring to the boil. Simmer, covered for 12-15 minutes or until cooked. Add broccolini in last few minutes of cooking, then drain.

2

Combine marinade ingredients together in a shallow bowl, add fish and toss well to coat. Set aside, turning regularly.

3

Heat a non-stick frypan over low heat and toast almonds, tossing regularly until golden. Set aside.

4

In same hot frypan, over medium heat, cook fish for 3 minutes each side, or until just cooked. Transfer fish to a plate and deglaze pan with stock and continue to cook until sauce thickens.

5

Toss almonds with quinoa and broccolini and divide between plates. Top with fish, drizzle over sauce and scatter over parsley. Serve with lemon wedges.

Nutritional Informationper serving

Energy (kJ)

1801 kJ / 430 cals

Protein

44.4 g

Fat

11.7 g

Sat. Fat

1.5 g

Carbs

29.7 g

Sugar

4.8 g

Fiber

8.2 g

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