LEMON & HERB FISH WITH QUINOA SALAD

SERVES 4 PREP 10 MINS COOK 20 MINS

• 4 x 150g white fish fillets (such as ling or snapper)

• 1/3 cup lemon juice

• ½ cup chopped parsley

• 2 tsp finely grated lemon zest

• 1½ cups water

• ¾ cup quinoa, rinsed

• 2 zucchini, sliced

• 1 bunch asparagus, trimmed

• 2 tbsp white balsamic vinegar

• 3 small radishes, thinly sliced

• ½ cup micro herbs

• lemon wedges, to serve

1 Preheat oven to 180°C. Line an oven tray with baking paper. 2 Place fish on four individual squares of baking paper large enough to enclose fish.

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

4 Meanwhile, in a saucepan, combine water and quinoa. Bring to the boil. 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 barbecue or chargrill pan on high. Lightly spray zucchini and asparagus with oil. Chargrill 4-5 mins until tender. Add to quinoa with remaining juice and vinegar.

6 In a small bowl, mix radishes and micro herbs. Serve quinoa and vegetables with fish and radish salad. Accompany with lemon wedges.