Lemon and Herb Fish with Zucchini, Asparagus and Quinoa
Serves 4, Prep and Cook: 20 mins
1 tblsp lemon, herb & garlic seasoning 4 x 150g boneless, skinless white fish fillets 250g packet microwave brown rice and
quinoa blend 1 tblsp olive oil 2 medium zucchini, halved crossways, cut
into 1cm-thick wedges 2 bunches thin asparagus spears, trimmed,
cut into 3cm lengths ½ cup pitted Sicilian olives 1 tblsp drained baby capers 1 tblsp lemon juice Lemon wedges and garlic dip, to serve
1 Sprinkle seasoning over both sides of fish. Place on an oiled oven tray. 2 Cook in a hot oven (200C) for about 7 to 8 minutes, or until cooked through. 3 Meanwhile, heat rice and quinoa blend in the microwave on high (100 per cent) for 30 seconds only. Remove. 4 Heat oil in a large, non-stick frying pan over a medium to high heat. Add zucchini and asparagus. Cook, stirring for about 5 minutes, or until tender. Add rice and quinoa blend, olives and capers. Cook, stirring for about 2 minutes, or until hot. Stir in juice. Season with salt and pepper. Remove from heat. 5 Serve fish with rice mixture, lemon wedges and dip.