Steamed whole fish with quinoa salad and salsa verde
TM6 TM5 TM31

Steamed whole fish with quinoa salad and salsa verde

2.3 (3 ratings)

Ingredients

Salsa verde

  • 1 garlic clove
  • 4 anchovy fillets, drained
  • ½ lemon, zest only, no white pith
  • 5 sprigs fresh parsley, leaves only
  • 20 - 30 g radish leaves (reserve the radishes for the salad)
  • 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
  • 1100 g water, plus extra to soak
  • 1 tsp sea salt, plus extra to season
  • 2 sprigs fresh parsley, leaves only
  • ½ lemon, cut into 4 slices
  • 1 whole white fish (see Tips)
  • extra virgin olive oil, to drizzle
  • 30 g mixed salad leaves
  • 1 Granny Smith apple, cut into matchsticks
  • 20 g freshly squeezed lemon juice

Nutrition
per 1 portion
Calories
2385.5 kJ / 568 kcal
Protein
57.8 g
Carbohydrates
30.1 g
Fat
22.2 g
Saturated fat
3.9 g
Fiber
7.7 g
Sodium
2066 mg

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