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Steamed whole fish with quinoa salad and salsa verde
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Ingredients
Salsa verde
- 1 garlic clove
- 4 anchovy fillets drained
- ½ lemon zest only, no white pith
- 20 - 30 g radish leaves (reserve the radishes for the salad)
- 5 sprigs fresh parsley leaves only
- 20 g freshly squeezed lemon juice (approx. ½ lemon)
- 60 g extra virgin olive oil
- 2 tsp Dijon mustard
- 1 tsp Worcestershire sauce
- ½ tsp smoked paprika
- 2 pinches curry powder
- 2 pinches cayenne pepper
- 10 fresh chives finely chopped
- 1 tbsp baby pickled capers rinsed and drained
- sea salt to season
- ground black pepper to season
Fish and quinoa salad
- 150 g tri-colour quinoa
- water to soak
- 1 tsp sea salt plus extra to season
- extra virgin olive oil to drizzle
- 2 sprigs fresh parsley leaves only
- ½ lemon cut into 4 slices
- 1 whole white fish (see Tips)
- 30 g mixed salad leaves
- 1 Granny Smith apple cut into matchsticks
- 20 g freshly squeezed lemon juice
- Nutrition
- per 1 portion
- Calories
- 568 kcal / 2385.5 kJ
- Protein
- 57.8 g
- Fat
- 22.2 g
- Carbohydrates
- 30.1 g
- Fiber
- 7.7 g
- Saturated fat
- 3.9 g
- Sodium
- 2066 mg
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