Greek hake with quinoa salad and herbed tzatziki
2 hake fillets
4 parsley stems, roughly chopped
5 mint leaves
40g olives, de-pipped and roughly chopped
100ml plain yoghurt
100g cucumber, grated
1 lemon, sliced on the round
200g broccoli florets, halved
Stock and spice mix:
8g vegetable stock
5ml ground cumin
5ml ground coriander
- Place 1 part quinoa to 2 parts boiling water in a pot on the stove with your spice and stock mix. Bring to a simmer with the lid on for 13- 15 minutes, until all the liquid has been absorbed.
- On a large piece of tinfoil place hake fillets drizzled with olive oil and season. Scatter over parsley, and place lemon rounds and olives on top of the fillets. Enclose parcel and place on a baking tray.
- Place broccoli florets onto the baking tray with a drizzle of olive oil and seasoning. Place both hake parcel and broccoli into oven. Cook for about 15 minutes. When the broccoli starts to colour, remove from the oven and set aside. Open the fish parcel and place the tray back into the oven so the fish and lemon can get some colour. Your fish is cooked when it has turned white all the way through.
- For the tzatiki, grate cucumber on the chunky side and place in a bowl with yoghurt, seasoning and mint. Combine and set aside.
- Plate up quinoa and top with roasted broccoli and hake, with the juices drizzled over. Serve with tzatiki.