Quinoa-crumbed fish with tomato and avocado salad
5
Points®
Total Time
30 min
Prep
15 min
Cook
15 min
Serves
4
Difficulty
Moderate
There’s nothing more satisfying that the crunch of crumbed fish fillet. Quinoa provides a healthier crunch and the added lemon and herbs give a summery flavour.
Ingredients
Plain flour
¼ cup(s)
Egg(s)
1 medium
Skim milk
1 tbs
Quinoa flakes
65 g, (3/4 cup)
Fresh lemon rind
2 tsp
Fresh flat-leaf parsley
⅓ cup(s), and chives
Olive oil
1 tbs
Asparagus
2 bunch(es), halved diagonally
Cherry tomatoes
400 g, halved
Ling, raw
500 g, (4 x 125g fillets)
Avocado
½ medium, chopped
Balsamic vinegar
2 tsp, white