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🍽️ Herb fish with quinoa salad and grilled vegetables

532 kcal · 30 min · 4 servings

Ingredients

• 250 g quinoa
• salt
• 2 organic lemons
• 600 g large zucchini (2 large zucchini)
• 500 g green asparagus
• 5 tbsp olive oil
• 0.5 bunch radishes
• 2 tbsp white balsamic vinegar
• pepper
• 600 g cod fillet
• 10 g parsley (0.5 bunch)
• 20 g micro- herbs (2 handfuls)
• 1 clove of garlic
• 30 g capers (2 tbsp; jar)

Instructions

1. 1. Rinse the quinoa under running water.
2. 2. Add three and a half times the volume of salted water.
3. 3. Cook the quinoa for about 15 minutes until it is al dente.
4. 4. Let the quinoa cool down completely.
5. 5. Rinse the lemon under hot water.
6. 6. Dry the lemon with a cloth.
7. 7. Grate the zest from one whole lemon.
8. 8. Squeeze the juice from one and a half lemons.
9. 9. Use the remaining lemon parts for other purposes.
10. 10. Clean and wash the zucchini.
11. 11. Slice the zucchini lengthwise into thin slices.
12. 12. Wash the asparagus.
13. 13. Cut off the woody ends of the asparagus.
14. 14. Peel the bottom third of the asparagus stalks.
15. 15. Heat one tablespoon of oil in a hot grill pan or large frying pan.
16. 16. Fry the zucchini and asparagus for five minutes over high heat.
17. 17. Remove the vegetables from the pan.
18. 18. Clean and wash the radishes.
19. 19. Slice the radishes into thin slices.
20. 20. Mix the zucchini, asparagus, and radishes with one tablespoon of oil and vinegar.
21. 21. Season the vegetables with salt and pepper.
22. 22. Rinse the cod fillets.
23. 23. Dry the fillets with a kitchen towel.
24. 24. Cut the fillets into narrow strips.
25. 25. Season the fish with salt and pepper.
26. 26. Drizzle the fish with the juice of half a lemon.
27. 27. Heat one tablespoon of oil in a frying pan.
28. 28. Fry the fish over medium heat for five to eight minutes on both sides.
29. 29. Wash the herbs.
30. 30. Shake the herbs dry.
31. 31. Finely chop the herbs.
32. 32. Peel the garlic.
33. 33. Finely chop the garlic.
34. 34. Finely chop the capers.
35. 35. Mix half of the herbs with the lemon zest, garlic, capers, and one teaspoon of oil.
36. 36. Spread the herb paste over the fish.
37. 37. Let the fish rest covered for one to two minutes.
38. 38. Mix the quinoa with the remaining oil and lemon juice.
39. 39. Season the quinoa salad with salt and pepper.
40. 40. Serve the fish with the quinoa salad and grilled vegetables.
41. 41. Sprinkle the dish with the remaining herbs.

Nutrition per serving

• kcal: 532
• Protein: 41 g · Fett/Fat: 18 g · Carbs: 48 g