Persian Fish with Parsley & Currant QuinoaSeptember 30, 2014
A protein filled and flavoursome dish which incorporates sweet undertones and healthy greens.
Ingredients for two people
|2 tbs||olive oil|
|2 tsp||HelloFresh Persian spice mix|
|2 fillets||white fish|
|1 bunch||spring onions, finely chopped|
|1 handful||parsley, finely chopped|
|2 handfuls||baby spinach, washed & chopped|
For the quinoa
Rinse the quinoa in a fine sieve under cold water until the water runs clear. It doesn’t have to be crystal! Bring a full pot of water to the boil. Add the quinoa and cook for 12-15 minutes or until done. The quinoa should have doubled in size and be soft to bite. Strain the quinoa in a fine sieve and place in a bowl.
For the fish
Place half of the olive oil in a bowl and mix in the Persian spice mix. Rub the spice mixture all over the fish fillets. Heat the remaining oil in a pan over a medium-high heat and cook the fish for 4 minutes on each side or until cooked through.
For the parsley & currant quinoa
Mix the currants, lemon juice, spring onion, parsley, and baby spinach with the quinoa until combined. Give a good grind of salt and pepper.
Serve up the fish with the quinoa tabbouleh and enjoy!
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