Fish on Vegetable Quinoa

Ingredients

• 150 g quinoa
• 200 g Cherry tomatoes
• 1 Zucchini
• 1 onion
• 1 Garlic clove
• 4 tbsp olive oil
• 40 g pine nuts
• 450 ml vegetable broth
• 1 tsp saffron (ground)
• Salt
• pepper (from grinder)
• 2 bell peppers (red and yellow)
• 200 g black olives
• 1 tbsp white balsamic vinegar
• 2 tbsp chives rolls
• 700 g fish fillet (Barramundi)

Instructions

1. 1.

   Rinse quinoa in a sieve with cold water and drain well. Wash, trim, and halve the tomatoes. Wash, trim, and cut the zucchini into small sticks. Peel and finely dice the onion and garlic. Sauté zucchini with onion and garlic in a hot pot with 1 tbsp oil until translucent. Add pine nuts and cook briefly. Deglaze with broth, add saffron, tomatoes, quinoa, salt, pepper, cover, and simmer gently for 10 minutes. Then leave uncovered to finish cooking for about 10 more minutes.

2. 2.

   Wash, halve, trim, peel, and slice the bell peppers into fine strips. Pit the olives and also cut them into fine strips. Mix with balsamic vinegar, 2 tbsp oil, chives, salt, pepper, and set aside half for garnish. Puree the rest finely.

3. 3.

   Rinse Barramundi, pat dry, and cut into four equal pieces. Season with salt and pepper and sear in a hot non‑stick pan on the skin side in remaining oil for about 5 minutes until golden brown. Flip and cook at low heat just to finish through.

4. 4.

   Arrange saffron quinoa on plates, place fish on top, spread the puree over it. Sprinkle the bell pepper–olive mixture on top and serve.