• Dinner
  • 35 m
  • Easy

Serves 2

Ingredients

  • 400g ASC certified seabass fillet (thawed if frozen)
  • 300g quinoa
  • 200g Greek yoghurt
  • 175g cucumber
  • 1 clove garlic
  • 10g white wine vinegar
  • salt & pepper
  • extra virgin olive oil

Instructions / directions

Seabass
Gently rub the seabass fillets with a drizzle of oil and a pinch of pepper. Cook under the grill for 10–15 minutes, turning the fish halfway through cooking. Salt the fillet and season with a drizzle of olive oil.

 

Quinoa salad
Soak the quinoa in water for at least 4 hours, then cook in boiling, salted water for 5–7 minutes. Turn off the heat and let the grains swell for another 5 minutes. Season with salt, pepper and olive oil.

 

Tzatziki
Remove the seeds from the cucumber, then grate with a large mesh grater. Leave for half an hour in a sieve to drain. Peel the garlic cloves and crush well, to achieve a paste. Pour the yogurt into a bowl, season with salt, olive oil and vinegar. Stir well. Crush the cucumber with the back of a spoon and add to the yogurt. Add the garlic paste and stir again.

 

To serve
Place the seabass fillet on top of the quinoa salad and serve with tzatziki.

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