Baby snapper stuffed with quinoa and olives

SERVES: 4 PREP: 20 minutes COOK: 30 minutes

Ingredients

65g (⅓ cup) quinoa, rinsed

160ml (⅔ cup) water

2 green shallots, trimmed, thinly sliced

2 tbsp chopped pitted black olives

2 tsp finely grated lemon rind

2 long fresh red chillies, deseeded, chopped

1 tbsp fresh lemon juice

1 tbsp extra virgin olive oil

2 (650g each) baby snapper, cleaned, scaled

1 lemon, thinly sliced

2 bunches broccolini, trimmed

200g green beans, trimmed

Method

1. Place quinoa and water in a saucepan over medium heat. Bring to the boil. Reduce heat to low. Simmer, covered, for 12 minutes or until water is evaporated and quinoa is tender. Add shallot, olive, 1 tsp rind and half the chilli. Stir to combine. Set aside to cool.

2. Combine lemon juice, oil and remaining rind and chilli in a small bowl. Set aside.

3. Cut 3 diagonal slashes in thickest part of snapper on both sides. Place two 80cm pieces of foil on the benchtop. Top each with baking paper. Place a fish on the centre of each.

4. Preheat an enclosed barbecue grill on medium-high. Stuff fish cavities with quinoa mixture and season. Top with lemon slices. Fold long sides of each sheet of foil and paper over fish to enclose. Tuck short sides under to seal. Cook with barbecue hood down, turning fish halfway, for 12–14 minutes or until fish are just cooked through.

5. Steam broccolini and beans until tender crisp. Place fish on a platter with steamed greens. Drizzle with dressing.