Baked Deep Sea Perch marinated with Shish Tawook, on a bed of Red Quinoa

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DELICIOUS

Description

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
* Click to ingredient to choose one

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.