Lemon & Garlic Fish with Broccolini Quinoa

PREP 10 MIN
•
COOK  15 MIN

DF

EF

GF

NS

Number of servings
2
Ingredients

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

Methodbased on 2 servings
1

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

2

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

3

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.

4

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.

Nutritional Informationper serving

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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