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Ingredients

For the fish:

  • 4 mackerel fillets
  • 4 tsp Olive oil
  • 8 cherry tomatoes
  • Juice of 1/2 Lemon
  • Handful of parsley
  • 4 tsp of butter
  • Salt & pepper

For the quinoa:

  • 200g quinoa
  • 1/4 red onion, chopped
  • 1/2 red pepper, chopped
  • 600mls Chicken stock (cube is fine)
  • 1 tsp Harissa paste
  • 1 tbsp Olive oil
  • Salt & pepper

Method

  • STEP 1
    Preheat oven to 180 degrees. Place each mackerel fillet on a sheet of foil with 1 tsp oil, 1 tsp butter and add tomatoes, parsley and lemon juice evenly across each fish fillet, season with salt and pepper. Wrap and seal each fillet in a loose parcel of foil. Set aside.
  • STEP 2
    Rinse quinoa and place in a saucepan, add hot stock, season with salt and pepper, bring to the boil and simmer for 20 mins.
  • STEP 3
    When quinoa has been simmering for 5 mins, place fish parcels into oven to bake for 12-15 mins.
  • STEP 4
    Fry off onion and red pepper with the olive oil for a few minutes, add Harissa paste then stir into the quinoa for final cooking until the stock is absorbed.
  • STEP 5
    Delicious served with steamed carrots and butternut squash, drained and dressed with a 1/4 tsp Harissa paste.
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