1 ts oil
1 clove garlic, crushed
½ bunch oregano, roughly chopped
250 g vine-ripened tomatoes, cut into wedges
1 tsp sherry vinegar
250 g (½ pack) ready-cooked mixed quinoa
2 firm white fish fillets, such as blue-eye
1 tbsp flour, seasoned
1 egg, beaten
rocket leaves, to serve
- Heat the oven to 200C/fan. 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.
- Tip the quinoa onto a plate and break up any lumps so you have individual grains, and season.
- Dust the fish 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.