Weeknight BUDGET DINNERS

Monday LEMON & HERB FISH WITH QUINOA SALAD SERVES 4 PREP 10 MINS COOK 20 MINS PER SERVE 1163kj

4 x 150g white fish fillets

1/3 cup lemon juice

½ cup chopped parsley

2 tsp finely grated lemon zest

1 ½ cups water

¾ cup quinoa, rinsed

2 zucchini, sliced

1 bunch asparagus, trimmed

2 tbsp white balsamic vinegar sliced radish, micro herbs, lemon wedges, to serve

1 Preheat oven to moderately hot, 180°C. Line an oven tray with baking paper.

2 Place fish on individual 4 squares of baking paper large enough to enclose fillets.

3 In a jug, combine 2 tbsp lemon juice, 1 tbsp parsley and zest. Spoon over fish. Wrap to enclose fish, leaving a small gap at the top to allow steam to escape. Place on tray. Bake 10 mins until cooked through.

4 Meanwhile, in a medium saucepan, combine water and quinoa. Bring to the boil on high. Reduce heat to low and simmer, covered 10-12 mins until water is absorbed and quinoa is tender. Transfer to a bowl.

5 Preheat a chargrill pan on high. Lightly spray zucchini and asparagus with oil. Chargrill 4-5 mins until tender. Stir through quinoa with remaining juice, parsley and vinegar.

6 Serve with sliced radish, micro herbs and lemon wedges.