Fish Fillets with Quinoa and Cherry Tomatoes
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(0 votes)
Health Score:
100 / 100
Difficulty:
easy
Difficulty
Preparation:
50 min.
Preparation
Ingredients
for
- 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.
