Recipe: Vicki Ravlich-Horan | Photography: Brydie Thompson

Background shot on Carrera Marble laminate from

Lemon and fish go together as well as orange and chocolate. Don’t confine this combo to simply a squeeze of juice to your cooked fish, instead add a hint of that citrus goodness in with your crumb, be that traditional breadcrumbs or something like the quinoa I used in this dish.

Serves 4 | Gluten Free

1 cup cooked quinoa (or ½ cup uncooked)*
zest of 1 lemon
¼ cup flat leaf parsley, finely chopped
1 tbsp capers, finely chopped
1 large egg
4 white fish fillets
salt & pepper
butter and/or olive oil

Spread the quinoa onto an oven tray and place in oven at 180°C for 10 minutes to allow it to dry out a little. Allow to cool and then add the lemon zest, parsley, capers and a pinch of salt and pepper.
In a separate dish beat the egg then dip the fish into the egg before rolling and coating in the quinoa crumbs.
Heat a knob of butter and a dash of olive oil over a medium heat. (I like using a combination of both but you can use whatever oil you prefer.) Add the fish and fry until golden on both sides. (This will depend on the size and thickness of your fish.)
The key to cooking fish: don’t have the heat too high. Turn it only once and don’t over-cook it!  Remember the fish will continue to cook after you turn off the heat.

* I used Ceres Supergrain mix which is a mix of white, red and black quinoa along with Amaranth.

Quinoa Lemon Fish2

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