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

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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.

Try more of our best fish recipes here...

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Nutritional Information

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