Lemon & Garlic Fish with Broccolini Quinoa
PREP 10 MIN•COOK 15 MIN
DF
EF
GF
NS
Number of servings
2
300g white fish fillets
1 tbs slivered almonds
1⁄2 cup (125ml) vegetable stock
1 lemon half juiced & half cut in wedges
1 bunch of broccolini (160g bunch) trimmed & halved lengthways down the stem
1 3⁄4 cups (315g) pre-cooked quinoa cooked according to packet instructions
4 sprigs of parsley chopped
Marinade
1 tsp olive oil
1⁄2 lemon finely zested
1 garlic clove minced
salt & pepper, to taste
Combine marinade ingredients together in a shallow bowl, add fish and toss well to coat. Set aside, turning regularly.
Heat a non-stick frypan over low heat and toast almonds, tossing regularly until golden. Set aside.
In same hot frypan, over medium heat, cook fish for 3 minutes each side, or until just cooked. Transfer fish to a plate. Add stock, lemon juice and broccolini to pan and allow to simmer for 2 minutes until broccolini is crisp and sauce has reduced slightly. Transfer broccolini to a board and chop into small pieces.
Toss almonds with warm quinoa and broccolini and divide between plates. Top with fish, drizzle over sauce and scatter over parsley. Serve with lemon wedges.
Energy (kJ)
1795 kJ / 429 cals
Protein
44.3 g
Fat
11.7 g
Sat. Fat
1.4 g
Carbs
29.2 g
Sugar
5 g
Fiber
8.4 g
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