Herb Butter Fish with Roasted Veggie Quinoa

Steps

1. Cook veggies Preheat oven to 220°C. Cut carrots and courgette into 1x4cm sticks. Toss carrots on a lined tray with first measure of fish spice mix and a drizzle of oil. Season and roast for 15 minutes. Add courgette to tray, toss and roast a further 10 minutes until tender.
2. Cook quinoa Bring stock to the boil in a medium pot. Add quinoa, bring back up to the boil, then cover with a tight-fitting lid and reduce to low heat to cook for 12 minutes. Turn off heat and leave to steam, still covered, for a further 8 minutes. Do not lift lid during cooking. Remove lid once cooked.
3. Prep fish Pat fish dry and remove any remaining scales or bones. Cut any larger fillets in half, season and toss with remaining fish spice mix and flour.
4. Cook fish Heat a drizzle of oil in a large fry-pan on high heat. Cook fish, in two batches, for 1-2 minutes each side, until just cooked through. Remove from pan and set aside on a plate covered to keep warm. Add parsley and butter to pan and heat for about 1 minute, stirring, until melted, then pour over fish.
5. To finish Add quinoa to a large bowl along with roasted veggies, spinach and a drizzle of vinegar and oil. Gently toss to combine and season to taste. In a small bowl, combine mayo, lemon zest and juice. Cut lemon into wedges.
6. Serve quinoa topped with fish, herb butter, lemon mayo and a wedge of lemon.