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


  • 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.


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