This recipe was a result of indecision on what to cook one evening. However it turned out so delicious and is set to become a firm family favourite. It takes about 20 minutes to make.
2 Large Cloves of Garlic
4-5 Fillets White Fish
Tin of Chopped Tomatoes
3 heaped tablespoons of drained capers
Cook a pint of quinoa with a stock cube (as per instructions on the packaging- mine cooked in 12 minutes). Fluff up when ready so it’s not a lump.
Chop a medium-sized onion and 2 large cloves of garlic.
Sauté onion & garlic on a generous splash of olive oil on a medium heat. When onion turn glassy, put in 4-5 fillets of white fish. (I used frozen white fish fillets, didn’t bother to defrost). Cover and let them slightly fry on both sides. Turn gently so they don’t fall to bits.
In the meantime, take a can of chopped tomatoes, you can leave these as they are, or blend it down, like I did. Add 3 heaped tablespoons of drained capers.
Pour this tomato mixture to the saucepan with the fish. Cover, bring to boil and let it simmer for another 5 mins (or till fish cooked through). Mill some pepper when serving.
You can serve hot the fish over the quinoa or mix the quinoa and fish together, breaking up the fish as you stir, then let it cool. It will make a lovely cold lunch, especially on a hot summer’s day. (I discovered this as I was putting it away into the fridge and licked the spoon…only to end up eating half of the left-overs cold.)
Bon appetite! Let me know how it turns out for you and how you modify it.
I’m a mum of 2, soon to be 3 and blog on http://mumonthebrink.com about family, pregnancy, parenting dilemmas thrown in my path and about keeping my sanity as a SAHM with my love for technology, travel and smaller and bigger adventures.