Hapuka Fillets with Spinach and Quinoa Salad

Hapuka Fillets with Spinach and Quinoa Salad

INGREDIENTS:

For the Hapuka Fillets:

  • 4 Hapuka Fillets
  • 4 Tbsp’s Butter
  • 3 Garlic Cloves, minced
  • 1 Lemon (juice and zest)
  • Salt & Pepper to taste
  • Fresh parsley, for garnish

For Sautéed Spinach:

  • 2 Tbsp’s Olive Oil
  • 220g Fresh Spinach
  • 1 Garlic Clove, minced
  • Salt & Pepper to taste

For the Quinoa Salad:

  • 250g Quinoa, rinsed
  • 500ml Vegetable or Chicken broth
  • 250g Cherry tomatoes, halved
  • 1 Cucumber, diced
  • 1/4 Red Onion, finely chopped
  • 75g Feta Cheese, crumbled
  • 2 Tbsp’s Olive Oil
  • 1 Tbsp Red Wine Vinegar
  • Salt & Pepper to taste
  • Fresh herbs

INSTRUCTIONS

Step 1: Cook the Quinoa

  • In a medium saucepan, combine the quinoa and broth.
  • Bring to a boil, then reduce the heat to low, cover and simmer for 15 minutes.
  • Fluff with a fork and set aside.

Step 2: Prepare the Quinoa Salad

  • In a large bowl, combine the quinoa, cherry tomatoes, cucumber, red onion and feta cheese.
  • In a small bowl, whisk together olive oil, red wine vinegar, salt and pepper.
  • Pour over the salad and toss to combine.
  • Add fresh herbs if you would like, and set aside.

Step 3: Cook the Hapuka Fillets

  • Season the fillets with salt and pepper.
  • In a large skillet, over medium heat, melt the butter.
  • Add the minced garlic and sauté for 1 minute.
  • Add the fillets and cook for about 4-5 minutes on each side, or until the fish is cooked through.
  • Squeeze lemon juice over and sprinkle with lemon zest.

Step 4: Sauté the Spinach

  • In another skillet, heat olive oil over a medium heat.
  • Add minced garlic and sauté for 30 seconds.
  • Add the fresh spinach and cook until wilted, about 2-3 minutes.
  • Season with salt and pepper.

Step 5: Serve

  • Plate it all together and garnish with chopped parsley.
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