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Quinoa-crusted haddock with garlic-roasted tomatoes

Name: Quinoa-crusted haddock with garlic-roasted tomatoes
Total time: 30 min
Ingredients: 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

30 minutes
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

Published: September 1, 2015 at 9:41 am

Ingredients

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

Method

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.