Fish Fillets with Quinoa and Cherry Tomatoes
(0 votes)
(0 votes)
Health Score:
100 / 100
Difficulty:
easy
Difficulty
Preparation:
50 min.
Preparation
Ingredients
for
4
- Ingredients
- 1 cup Quinoa
- 5 Tbsps olive oil
- 1 Red onion (chopped)
- 1 Leek (white part only; sliced)
- 2 cloves garlic cloves (chopped)
- 2 Zucchini (sliced)
- 4 Tbsps Pine nuts
- ⅞ cup fish stock
- 12 Chives (chopped)
- 3 sprigs Dill (chopped)
- 14 ozs cherry Tomatoes
- 4 Red snapper fillet (or bream)
- To garnish
- Dill (sprigs)
Preparation
Kitchen utensils
1 Small pot, 1 Measuring cups, 1 Tablespoon, 1 Whisk, 1 canning jar oder Einweckglas (150 ml Inhalt)
Preparation steps
1.
Cook the quinoa according to the packet instructions. Set aside and keep warm.
2.
Heat 3 tbsp oil in a large pan and gently cook the onion and leek until translucent. Add the garlic, cook for 2 minutes, then add the courgettes until they soften and just begin to brown.
3.
Add the pine nuts and fish stock, bring to a boil then gently stir in the quinoa and herbs. Season with salt and pepper, set aside and keep warm
4.
Heat 1 tbsp oil in a clean frying pan and cook the cherry tomatoes over a high heat until they start to blister. Remove and keep warm.
5.
Wipe out the pan then add the rest of the oil. Cook the fish skin side down for 2 minutes then turn, reduce the heat and cook for 3 minutes or until the fish is just cooked through.
6.
Serve the salad with the snapper and garnish with dill sprigs and tomatoes.
Fall Favorites
Get Fit!
Simple, But Good
Weeknight Dinners
Related Recipes
App Download
Recipe of the Day
Popular Cookbooks
Video of the Week
Current Recipe Search
