Mediterranean Baked Fish & Quinoa Salad

Super healthy food for my lunch! Quinoa salad not my kids cup of tea, only serve them the baked fish with their normal rice :D

piling up ingredients on fish....

sealed up and ready to pop into oven...

ready to be served!!

Ingredient

• 350gm white fish fillet
• 1 lemon zest and juice
• 1/2 tbsp olive oil
  
• 10gm sweet basil leaves, roughly chopped
  
• 10 cherry tomatoes, halved
• 2 small portebello mushroom, sliced
  
• salt & pepper to taste

Method

1. Preheat oven to 200 deg cel.
2. Place fish on a foil. Season with salt & black pepper. Drizzle over olive oil, lemon juice & zests.
3. Scatter basil leaves, cherry tomatoes & mushroom over the fish. Place another sheet of foil over and fold the edge to seal. Bake for 25mins.

Recipe adapted from Good Food Magazine Aug 2011

Quinoa Rice Salad
Ingredient (2 servings)

• 60gm Quinoa
• 1/2 tbsp olive oil
• 1 tbsp balsamic vinegar
• 20gm sweet basil leaves, roughly chopped
• 80gm cherry tomatoes
• 60gm frozen green peas
• 4 pitted black olives, roughly chopped

Method

1. Rinse Quinoa over a sieve. Place in a pot of water and bring to boil. Lower heat and cook for 10mins. At the last 2 mins, add in frozen green peas. Drain away water and cool slightly.
2. Place all ingredient in a mixing bowl and toss well. Serve warm or chilled.