Kofta-Spiced Basa Fish

Nutrition per serve

Ingredients

• 1pcs onion
• 1clove garlic
• 1pcs zucchini
• 100g kale
• 1bunch coriander
• 10g kofta seasoning
• 280g basa centre-cut portions
• 125g quinoa
• 1pcs vegetable stock cubes
• 150g peas
• 23ml extra virgin olive oil

Method

1. Step 1 — Prep ingredients
   Thinly slice the onion. Crush or finely chop the garlic. Finely chop the zucchini. Tear the kale leaves into small pieces, discarding the stems. Finely chop the coriander, keeping the leaves and stems separate.
2. Step 2 — Marinate fish
   Fill a small saucepan three-quarters full with water and bring to the boil for the quinoa. Combine 1 tsp kofta seasoning and 2 tsp extra virgin olive oil in a large bowl, then season with salt and pepper. Add the fish to the marinade and turn to coat.
3. Step 3 — Cook quinoa and peas
   Put the quinoa in a sieve, then rinse well and drain (see cooking tip). Crumble the stock cubes into the pan of boiling water and stir to dissolve. Add the quinoa to the stock, return to the boil and cook for 11 mins. Add the peas to the quinoa, return to the boil and cook for 1 min or until the quinoa and peas are tender. Drain.
4. Step 4 — Cook fish
   Meanwhile, heat 2 tsp extra virgin olive oil in a medium deep frypan over medium heat. Cook the fish for 3½-4 mins each side until browned and cooked through (to test the fish, flake with a fork; if it comes apart easily, it's cooked). Remove from the pan and keep warm.
5. Step 5 — Cook vegetables
   Heat 2 tsp extra virgin olive oil in the same pan over medium-high heat. Cook the onion and garlic, stirring, for 1-2 mins until starting to soften. Add the zucchini, kale, coriander stems and remaining kofta seasoning, season with salt and pepper and cook, stirring occasionally, for 3-4 mins until the vegetables have softened.
6. Step 6 — Get ready to serve
   Add the quinoa and peas to the vegetable mixture and cook, stirring, for 30 secs or until combined. Taste, then season with salt and pepper. Serve the quinoa mixture and fish at the table and scatter with the coriander leaves.

Allergens

Sulphites, Fish