Kingklip with Quinoa
Quinoa is low GI, gluten free and protein-rich. This grain dates back to 3000 BC and formed an integral part of the diet of the ancient Andeans of South America. Quinoa has a balanced set of essential amino acids, making it a complete protein.
- Serves: 4 |
- Difficulty: easy
- Prep Time : 10 mins |
- Cook Time : 25 mins
2 whole kingklip fillets, trimmed and skinned (about 800 g in total)
dash of turmeric
salt and freshly ground black pepper
1 C (250 ml or 200 g) red quinoa
2 C (500 ml) water
1 Tbsp (15 ml) coconut oil
2 medium shallots, roughly chopped
1 tsp (5 ml) garlic, crushed
1 tsp (5 ml) fresh ginger, finely chopped
1 baby leek, sliced
1 rib celery, finely chopped
½ red pepper, diced
4 Tbsp (60 ml) parsley, roughly chopped
Rub the fish fillets with the olive oil, turmeric, salt and pepper and set aside.
Set the oven to 180 °C.
Combine the quinoa and water in a medium saucepan, bring to the boil and simmer until all of the water has been absorbed and the grain is tender.
Heat the coconut oil in a frying pan. Add the shallots and sizzle for a few minutes. Add the garlic, ginger, leek, celery and pepper and fry gently until slightly soft. Add the cooked quinoa and stir well.
Place the fish fillets onto a greased baking tray and bake for approximately 12 minutes until the fish is just cooked through.
Spoon the quinoa on to warmed plates and top with the fish. Scatter parsley over the top of the fish and serve with wedges of lemon.