Quinoa-crusted haddock with garlic-roasted tomatoes
- Preparation and cooking time
- Total time
- Easy
- Serves 2
Skip to ingredients
Ingredients
- oil
- 1 clove garlic, crushed
- ½ bunch oregano, roughly chopped
- 250g vine tomatoes, cut into wedges
- 1 tsp sherry vinegar
- ½ pack 250g ready-cooked mixed quinoa
- 2 skinless fillets haddock
- 1 tbsp flour, seasoned
- 1 egg, beaten
- to serve rocket salad
Method
- STEP 1
Heat the oven to 200C/fan 180C/gas 6. Whisk 1 tsp oil with the garlic, oregano and season. Toss in the tomatoes then tip onto a baking tray. Roast for 20 minutes until the tomatoes begin to collapse. Sprinkle over the sherry vinegar.
- STEP 2
Tip the quinoa onto a plate and break up any lumps so you have individual grains, and season.
- STEP 3
Dust the haddock in the flour, dip in the egg and press into the quinoa on both sides. Fry the fish in 1 tbsp oil in a non-stick pan for 3 minutes on each side until cooked and the quinoa has browned. Serve with the tomatoes and rocket salad.
