FRIED SEA BREAMwith Spanish Style Quinoa Salad

Crispy fish with moist and flavor packed quinoa. Yum!

COOKING TIME: 25 MIN

CALS 733  |  PROT  21.5G  |  CARBS 139.9G  | FAT 9.4G

Rinse the quinoa and cook it with a veg stock cube using quinoa and water ra-tio 1:1.5. Let the quinoa simmer slowly in a covered pot and once cooked all the water should be absorbed.

1 COOK THE QUINOA

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Once the quinoa is ready, pour the on-ions and tomatoes into the pan with the quinoa. Mix well. Squeeze a little lemon juice in the quinoa and mix in the chopped basil leaves.

4 MIX

3 FRYIn a pan with a small spoon of oil fry the onions at medium heat for 3-4 minutes. Then add the garlic and celery. Contin-ue cooking for 3 more minutes and final-ly add the tomatoes. Season with salt and pepper.

The fish is a hit, maybe keep some quinoa without the vegetables or

serve with rice instead.

TIPS FOR FUSSY EATERS

You can make this same recipe with short grained white rice.

PRO TIP

Sea Bream

Corn Flour

Paprika powder

Quinoa

Tomato

Onion

Garlic cloves

Celery stick

Fresh Basil

Lemon

Vegetable stock cube

INGREDIENTS

400g

20g

4g

150g

2

1

2

1

5g

1

½

FOR 2 FOR 3

600g

30g

6g

225g

3

1

3

1

7g

1

2/3

FOR 4

800g

40g

8g

300g

4

2

4

2

10g

2

1

2 SLICE AND DICEPeel and slice the celery thinly. Chop the onion and mince the garlic. Wash the to-matoes and dice them.

5 SEASONTap the fish dry with a kitchen paper, then season it with salt and the papri-ka powder. Spread the corn flour on a shallow plate and very lightly coat the fish fillets with the corn flour.

6 FRY THE FISHUse the same pan that was used to frying the onions and tomatoes for frying the fish. Heat the pan again with a spoon of oil and once hot, fry the fish for 4-5 min-utes per side (skin side first) until cooked and nicely crispy. Serve the fried fish hot with the flavorful quinoa.