LEMON AND HERB FISH WITH QUINOA SALAD

Serves 4: Prep 10 mins, cook 20 mins

4 x 150g (5oz) white fish fillets such as cod or haddock 4 tbsp lemon juice Small bunch parsley, half finely chopped, half leaves picked 2 tsp lemon zest, finely grated 150g (5oz) quinoa, rinsed 2 courgettes, thinly sliced 1 bunch asparagus, trimmed Spray oil 2 tbsp white balsamic vinegar 3 radishes, finely sliced Lemon wedges, to serve

1. Preheat the oven to 180°C/350°F/Gas Mark 4. Place the fish on four squares of baking paper. Mix together 2 tbsp lemon juice, the chopped parsley and the lemon zest and spoon over. 2. Wrap the fish in the baking paper, leaving a small gap at

the top to allow steam to escape. Place on an oven tray and bake for 10 mins. 3. Cook the quinoa as per the packet instructions. Lightly spray the courgettes and asparagus with oil and chargrill until tender (for about 5 mins). 4. Add the vegetables to the quinoa with the remaining lemon juice and vinegar. 5. Serve topped with the radishes, parsley leaves and the fish, with some lemon wedges on the side.

Per serving 280 cals, 5.5g sugar, 4.5g fat (1g sat fat)