Ocean Trout with Tomato, Quinoa and Fetta
Ocean Trout with Tomato, Quinoa and Fetta
Serves:
4-6 Serves

Ingredients

  • 800ml vegetable stock
  • 600g skinless ocean trout fillets
  • 1 cup quinoa
  • 1 can (400g) chopped tomatoes
  • 3 cloves garlic, crushed
  • Pepper
  • 100g fetta, crumbled
  • Zest of 1 lemon
  • ¼ cup fresh basil, chopped
  1. Method
  2. Notes

  1. Place stock in a medium saucepan and bring to the boil. Add ocean trout, reduce heat to medium and simmer for 10 minutes until fish can be flaked into pieces but is still a little pink in the middle. Remove fish and set aside, reserve stock.
  2. Add quinoa, tomatoes and garlic to stock and bring to the boil. Simmer uncovered for 10-15 minutes until quinoa is cooked and almost all the liquid has been absorbed. Season with pepper.
  3. Serve topped with crumbled fetta, lemon zest and basil.

NUTRITIONAL INFO

Quantity per serving

ENERGY 1476kJ
PROTEIN 30.1g
FAT – TOTAL 11g
SATURATED FAT 3.66kg
CARBOHYDRATES 32.3g
SUGARS 2.1g
SODIUM 8190mg

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