- 35 m
- 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
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.
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.
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.
Place the seabass fillet on top of the quinoa salad and serve with tzatziki.