Orange and Chilli-Baked Fish with White Quinoa and Broccoli Salad

Steps

1. oven to 220°C. Bring a full kettle to the boil. Line an oven tray with baking paper.
2. Place water in a small pot (with a lid) with a pinch of salt and bring to the boil. Add quinoa, cover with a tight-fitting lid and reduce to lowest heat to cook for 12 minutes. Turn off heat and leave to steam still covered, for a further 8 minutes. Do not lift lid at any time during cooking.
3. While quinoa is cooking, prepare the rest of the meal. Finely dice broccoli florets and stalk. Place in a large, heat-proof bowl, cover with boiling water, cover with a plate and leave to steam for 5 minutes. Drain well and return to bowl. Grate courgette; zest orange (reserve zest for dressing); peel orange and cut into segments. Set all aside.
4. In a small bowl, mix all dressing ingredients together and set aside. Pat fish dry with paper towels and remove any remaining scales and bones. Place on prepared tray, sprinkle with chilli and orange zest and season with salt and pepper. Bake for 6–8 minutes or until just cooked through (depending on thickness).
5. Fluff up cooked quinoa grains with a fork and add to bowl with cooked broccoli. Add courgette, orange, chives and dressing. Season with salt and pepper and mix well.
6. Divide white quinoa and broccoli salad between plates and top with orange and chilli-baked fish.