Baked Deep Sea Perch marinated with Shish Tawook, on a bed of Red Quinoa
Ingredients
| 2 Deep Sea Perch fillets cut into half |
| 2 tbsp Olive Oil |
| 2 tsps Sami's Kitchen, Shish Tawook |
| 2 cloves of garlic, finely chopped |
| Half an onion, finely chopped |
| bunch of Broccolini |
| handful of Green Beans |
| 1/2 cup of Red Quinoa |
Directions
- 1
- Cut the fish into half pieces. Place into a plastic container with a lid to marinate.
- 2
- Finely chop onion and garlic and add to the container.
- 3
- Combine oil, garlic, onion and blend in the same container as the fish.
- 4
- Cover the fish with the marinade.
- 5
- Put the lid on and shake the container. Set aside.
- 6
- Thoroughly rise the Red Quinoa under running water to remove any bitter taste.
- 7
- Add 1/2 cup Red Quinoa to 1 cup water in a saucepan. Bring it to the boil. Reduce heat and let it simmer whilst covered for 15 minutes.
- 8
- Keep an eye on it. Once cooked set it aside and fluff with a fork.
- 9
- Wrap the pieces of chicken individually in baking paper and place on try. Making sure all the marinade is divided between the fish.
- 10
- Place wrapped fish on a baking tray and place in oven at 180 degree heat in a fan forced oven for 15-20 minutes.
- 11
- Chop the end of the Green Beans and place in saucepan.
- 12
- Cut the broccolini in 3cm lengths and add to the saucepan with the green beans. Boil for 5-7 minutes.
- 13
- Serve fish on top of the Red Quinoa with the side of greens. Serves 4.
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Invite the essence of Middle Eastern flavours into your cooking with Sami’s Kitchen premium spice blends. Since 1991, Sami’s Kitchen has been combining the finest ingredients with their passion for cuisine to create a blend of quality spices and traditional flavours. Sprinkle our authentic spice blends with your own recipes (or try our suggestions) and weave a mystic tale that captivates your tastebuds until the last bite.