Quinoa-crumbed fish with tomato and avocado salad
3
Points®
Total time: 30 min • Prep: 15 min • Cook: 15 min • Serves: 4 • Difficulty: Easy
There’s nothing more satisfying that the crunch of crumbed fish fillet. Quinoa provides a healthier crunch and the added lemon and herbs give a summery flavour.
Ingredients
Plain flour
¼ cup(s)
Egg(s)
1 medium
Skim milk
1 tbs
Quinoa flakes
65 g, (3/4 cup)
Fresh lemon rind
2 tsp
Fresh flat-leaf parsley
⅓ cup(s), and chives
Olive oil
1 tbs
Asparagus
2 bunch(es), halved diagonally
Cherry tomatoes
400 g, halved
Ling, raw
500 g, (4 x 125g fillets)
Avocado
½ medium, chopped
Balsamic vinegar
2 tsp, white
Instructions
1
Place flour on a plate. Whisk egg and milk in a shallow bowl. Combine quinoa, rind and half the herbs on a plate. Working with 1 piece of fish at a time, coat fish in flour, then egg mixture and quinoa mixture. Place onto a plate.
2
Heat oil in a large non-stick frying pan over medium heat. Cook fish for 2–3 minutes each side or until golden and just cooked through.
3
Meanwhile, boil, steam or microwave asparagus until tender. Drain. Refresh under cold water and drain. Combine asparagus, tomatoes, avocado, vinegar and remaining herbs in a large bowl. Serve fish with salad.
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