Quinoa-crusted fish cocktails
1
Points®
Total time: 40 min • Prep: 20 min • Cook: 20 min • Serves: 36 • Difficulty: Easy
With a crunchy quinoa and parmesan crust on the outside and juicy, tender fish on the inside, these tasty fish cocktails are totally worth the effort. Preparing a triple batch means you’ll have plenty stashed in the freezer to create a number of quick and versatile meals for those busy weeknights.
Ingredients
Quinoa
1 cup(s), (170g)
Wholemeal bread
2 slice(s), (2 x 35g slices), torn into small pieces
Grated parmesan cheese
½ cup(s), (40g)
Plain flour
½ cup(s), (75g)
Egg(s)
3 medium
Skinless white fish, raw
1400 g, fresh, firm skinless fillets, cut into 36 thick pieces
Instructions
1
Toast quinoa in a dry frying pan over medium heat, stirring for 4-5 minutes, until fragrant. Remove from heat and set aside to cool. Process quinoa in a food processor for 2 minutes, then add bread and continue processing until bread forms fine crumbs. Transfer to a large shallow dish, add parmesan and stir to combine.
2
Line 2 large baking trays with baking paper. Place flour in a shallow bowl and season with salt and pepper. Lightly beat eggs in a separate shallow bowl. Working with 1 piece of fish at a time, dip first in seasoned flour, then in egg and finally in quinoa crumb to coat evenly. Transfer to the prepared trays. Freeze fish cocktails on trays for 1-2 hours, until firm, then divide into 3 batches of 12 cocktails. Transfer each batch to a reusable freezer bag or container. Freeze for up to 2 months.
People Also Like
Join the #1 doctor-recommended weight-loss programme*
*Based on a 2023 survey by Cerner Enviza of 500 doctors who recommend weight-loss programmes to patients.