Lemon & herb fish with quinoa salad
Zesty fish fillets are paired beautifully with a salad of quinoa, asparagus, zucchini and radish. The ideal light summer meal that's perfect to share with family and friends
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.nzwomansweeklyfood.co.nz.
Ingredients
- Lemon and herb fish with quinoa salad
- 4 150g white fish fillets (such as ling or snapper)
- 1/3 cup lemon juice
- 1/2 cup parsley, chopped
- 2 teaspoons finely grated lemon zest
- 1 1/2 cup water
- 3/4 cup UNCLE BEN’s® Brown Rice & Quinoa
- 2 zucchini, sliced
- 1 bunch asparagus, trimmed
- 2 tablespoons white balsamic vinegar
- 3 small radishes, thinly sliced
- 1/2 cup micro herbs
- lemon wedges to serve
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