PREP TIME 15 minutes COOK TIME 10 minutes SERVES 4 FISH OF THE DAY WITH SUPER GRAINS AND SALSA VERDE
INGREDIENTS
● 3 tablespoons olive oil, plus extra for frying ● 250g leeks, trimmed, cleaned and finely chopped ● 250g baby spinach leaves ● 200g frozen peas ● 10g flat leaf parsley, leaves picked and chopped ● grated zest and juice of 1 lemon ● 200g cooked quinoa ● 150g cooked wild rice or black rice ● 800g piece of skinless fish fillet, cut into pieces, about 100g each ● salt and pepper
For the salsa verde
● 2 garlic cloves, roughly chopped ● 3 oregano sprigs, leaves picked (optional) ● 15g basil, leaves picked and roughly chopped ● 15g mint, leaves picked and roughly chopped ● 15g flat leaf parsley, leaves picked and roughly chopped ● ½ tablespoon Dijon mustard, or more to taste ● 1 tablespoon capers ● 3 tablespoons olive oil, or more if needed ● 1 tablespoon white wine vinegar, or more to taste ● salt
METHOD
1 To make the salsa verde, put all the ingredients into a food processor and blitz until combined but still chunky, adding a little more oil to loosen the consistency if needed. Taste and adjust the mustard, vinegar and salt ratio.
2 Heat a pan over a medium heat. Add a little olive oil and the leeks and sweat for about 5 minutes until soft and translucent.
3 Stir the spinach into the leeks, then remove the pan from the heat and stir in the peas and parsley. Season to taste. 4 Preheat the oven to 200°C/180°C Fan/Gas Mark 6. 5 Stir the lemon zest and juice and olive oil through the (precooked) quinoa and wild or black rice, and season to taste. 6 Spread the salsa verde over the fish fillets, place on a baking tray and bake for 6–8 minutes. 7 Serve the fish on the grains with the spinach and leeks.