- 2 Deep Sea Perch fillets cut into half
- 2 tablespoons Olive Oil
- 2 teaspoons Sami's Kitchen - Shish Tawook spice
- 2 cloves of garlic, finely chopped
- Half an onion, finely chopped
- Bunch of Broccolini
- Handful of Green Beans
- 1/2 cup of Red Quinoa
Thoroughly rinse the Red Quinoa under running water to remove any bitter taste.
Add 1/2 cup Red Quinoa to 1 cup water in a saucepan. Bring it to the boil. Reduce heat and let simmer whilst covered for 15 minutes. Keep your eye on it and once cooked set it aside and fluff with a fork.
Wrap the pieces of fish individually in baking paper and place on a tray. Make sure all the mainade is divided between the fish.
Place wrapped fish on a baking tray and place in oven at 180 degree heat fan-forced for 15-20 minutes.
Chop the end of the green breans and cut broccolini to 3cm lengths and place in saucepan. Boil for 5-7 minutes.
Serve fish on top of the Red Quinoa with the side of greens. Serves 4.