Lemon and Herb Fish with Zuc­chini, As­para­gus and Quinoa

Serves 4, Prep and Cook: 20 mins

New Idea - - New Food Ideas -

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.

Newspapers in English

Newspapers from Australia

© PressReader. All rights reserved.