INGREDIENTS Serves 4
2 large basa fillets
FOR THE SAUCE
2 tbsp chopped fresh dill
4 tbsp full fat natural yogurt
1 tsp dyjon mustard
pinch of salt
squeeze of lemon juice
FOR THE TOPPING
100 g quinoa
Half a fish stock cube
1 tbsp flaked almonds
1 tbsp ground almonds
1 tbsp golden linseed
squeeze of lemon juice
40 g grated cheddar
Mix the sauce ingredients together and pour over the fish. Cover and leave for half an hour in the fridge.( Don't leave too long as the lemon juice will start to break down the fish.)
Cook the quinoa according to the pack instructions adding the fish stock cube to the water. Take the fish out of the fridge and cover with the topping, adding a bit of extra grated cheese if you want to.
Cook at 180 C for 15 minutes or until the fish is cooked through and golden on top. I served this with new potatoes and tender stem broccoli. Enjoy !
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