Herb Butter Fish with Roasted Veggie Quinoa

Steps

1. Roast veggies Preheat oven to 220°C. Cut carrot and courgette into 1x4cm sticks. Toss carrot on a lined oven tray with roast veggie 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 and cut any larger fillets in half. Season and toss with flour.
4. Cook fish Heat a drizzle of oil in a large fry-pan on high heat. Cook fish for 1-2 minutes each side, until almost cooked through. Add parsley and butter to pan and cook a further 1 minute, swirling the pan to coat fish.
5. Finish quinoa Fluff up cooked quinoa with a fork and add to a large bowl along with roasted veggies, spinach and drizzle of olive oil and vinegar. 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.