Spiced Rockling and Quinoa Bowls
15 mins active prep time, 4 servings
Enjoy fresh, healthy, cajun and citrus flavours in this simple fish dish, featuring freshly caught Rockling from Richmond Oysters.
Ingredients (Included in delivery)
- 800g white fish fillets
- 1 red capsicum, seeded, finely chopped
- 1 red onion, finely chopped
- 1 corn cob, kernels removed
- ½ bunch fresh coriander
- 2 tbsp cajun spice mix
- 1 cup quinoa, rinsed
- 1 lime, zest finely grated
- ½ iceberg lettuce, washed and finely shredded
- corn chips to serve
Ingredients (pantry items)
- 2 tbsp olive oil
- 1 ¼ cups chicken stock
What you'll need
chicken stock, olive oil
1. Sauté vegetables
In a large saucepan, heat half the oil on high. Sauté the capsicum, onion and corn for around 3 minutes.
2. Add coriander & quinoa
Finely chop the coriander stems, reserving the leaves for serving. Add the stalks to the pan along with half the spice mix. Cook for 1 minute. Stir in quinoa and cook for 1 minute.
3. Add stock
Stir in stock and lime zest. Bring to a simmer. Cover and reduce the heat to low. Cook for 12-15 minutes until the liquid is absorbed. Set aside.
4. Prepare and cook the fish
Meanwhile, coat the fish in the remaining spice mix. In a large frying pan, heat the remaining oil on high. Cook the fish for 1-2 minutes each side or until cooked through.
5. Plate the dish
Divide quinoa and lettuce between serving bowls and top with fish. Scatter fresh coriander leaves on top. Serve with corn chips and top with sour cream (optional).
6. Serving suggestions
Drizzle with hot sauce before serving for extra heat!