• 35 m
  • Easy

Serves 2


  • 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.


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.


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.

Confidental Infomation