Fish pie with quinoa,almond and golden linseed topping.

Minimal preparation , so quick and easy !

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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