Delicious fish in only three steps!
800ml vegetable stock
600g skinless ocean trout fillets
1 cup quinoa
1 can (400g) chopped tomatoes
3 cloves garlic, crushed
100g fetta, crumbled
Zest of 1 lemon
¼ cup fresh basil, chopped
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.
Quantity per serving
FAT – TOTAL 11g
SATURATED FAT 3.66kg