Quinoa Crusted Fish with Roasted Tomatoes Recipe

Quinoa-crusted haddock with garlic-roasted tomatoes

  • serves 2
  • Easy

This recipe for quinoa-crusted haddock with garlic-roasted tomatoes makes use of ready-cooked quinoa to make this a speedy, satisfying meal that's under 500 calories



  • oil
  • garlic 1 clove, crushed
  • oregano ½ bunch, roughly chopped
  • vine tomatoes 250g, cut into wedges
  • sherry vinegar 1 tsp 
  • ready-cooked mixed quinoa ½ pack 250g
  • haddock 2 skinless fillets 
  • flour 1 tbsp, seasoned
  • egg 1, beaten
  • rocket salad to serve  


  • Step 1

    Heat the oven to 200C/fan 180C/gas 6. Whisk 1 tsp oil with the garlic, oregano and season. Toss in the tomatoes then tip onto a baking tray. Roast for 20 minutes until the tomatoes begin to collapse. Sprinkle over the sherry vinegar.

  • Step 2

    Tip the quinoa onto a plate and break up any lumps so you have individual grains, and season.

  • Step 3

    Dust the haddock in the flour, dip in the egg and press into the quinoa on both sides. Fry the fish in 1 tbsp oil in a non-stick pan for 3 minutes on each side until cooked and the quinoa has browned. Serve with the tomatoes and rocket salad.

Try more of our best fish recipes here...

Hake and Chorizo Recipe with Orzo

Nutritional Information

  • Kcals 384
  • Fat 14.7g
  • Saturates 2.5g
  • Carbs 28.5g
  • Fibre 4.5g
  • Protein 32.3g
  • Salt 0.8g