Steamed whole fish with quinoa salad and salsa verde

Steamed whole fish with quinoa salad and salsa verde

3.0 4 ratings

Prep. 20 min

Total 1 h

4 portions

Ingredients

Salsa verde

garlic clove
1
anchovy fillets drained
4
lemon zest only, no white pith
½
radish leaves (reserve the radishes for the salad)
20 - 30 g
fresh parsley leaves only
5 sprigs
freshly squeezed lemon juice (approx. ½ lemon)
20 g
extra virgin olive oil
60 g
Dijon mustard
2 tsp
Worcestershire sauce
1 tsp
smoked paprika
½ tsp
curry powder
2 pinches
cayenne pepper
2 pinches
fresh chives finely chopped
10
baby pickled capers rinsed and drained
1 tbsp
sea salt to season
ground black pepper to season

Fish and quinoa salad

tri-colour quinoa
150 g
water to soak
sea salt plus extra to season
1 tsp
extra virgin olive oil to drizzle
fresh parsley leaves only
2 sprigs
lemon cut into 4 slices
½
whole white fish (see Tips)
1
mixed salad leaves
30 g
Granny Smith apple cut into matchsticks
1
freshly squeezed lemon juice
20 g

Difficulty

easy

Nutrition per 1 portion

Sodium 2066 mg

Protein 57.8 g

Calories 2385.5 kJ / 568 kcal

Fat 22.2 g

Fibre 7.7 g

Saturated Fat 3.9 g

Carbohydrates 30.1 g

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