Herb Fish with Quinoa Salad and Grilled Vegetables

Ingredients

• 250 g quinoa
• Salt
• 2 Organic lemons
• 600 g large zucchini (2 large zucchinis)
• 500 g Green Asparagus
• 5 tbsp olive oil
• 0.5 bunch radishes
• 2 tbsp white balsamic vinegar
• Pepper
• 600 g cod fillet
• 10 g parsley (0.5 bunch)
• 20 g micro herbs (2 handfuls)
• 1 Garlic clove
• 30 g capers (2 tbsp; jar)

Instructions

1. 1.

   Rinse quinoa with water, cook in 2.5 times its volume of salted water for about 15 minutes until al dente, then let cool. Peel lemons hot, grate dry, zest one lemon and squeeze juice from 1½ lemons (use leftovers elsewhere).

2. 2.

   Meanwhile peel, wash and slice zucchini lengthwise into thin slices. Wash asparagus, trim woody ends and peel lower third of stalks. Heat 1 tbsp oil in a hot grill pan or large skillet. Sauté zucchini and asparagus for 5 minutes over high heat; remove from pan. Meanwhile clean, wash and thinly slice radishes. Mix zucchini, asparagus, and radishes with 1 tbsp oil and vinegar, salt and pepper.

3. 3.

   Pat cod fillet dry, cut into narrow strips. Season with salt and pepper, drizzle with juice of half a lemon. Heat 1 tbsp oil in a pan. Cook fish over medium heat for 5–8 minutes on each side.

4. 4.

   Meanwhile wash, dry, and chop herbs. Peel and mince garlic. Chop capers. Mix half the herbs with lemon zest, garlic, capers, and 1 tsp oil. Spread paste onto fish, cover and let sit 1–2 minutes.

5. 5.

   Combine quinoa with remaining oil and lemon juice, salt and pepper. Plate fish with quinoa salad and grilled vegetables, sprinkle with remaining herbs.