Serves
2
Prep Time
15 minutes
Cooking Time
20 minutes
Ingredients
- 500g packet frozen Birds Eye Ocean Selections Fish Fillets - Moroccan
- 2 teaspoons olive oil
- 1 cup frozen Birds Eye Corn Kernels
- ¼ cup each fresh chopped coriander and mint
- 400g can Edgell Chick Peas, drained
- ½ cup quinoa, cooked
- 1 tablespoon olive oil, extra
- Finely grated zest and juice of 1 small lemon
Method
STEP 1Remove 2 frozen Birds Eye Fish Fillets from packet and cook following oven bake packet directions.
STEP 2
Meanwhile, heat oil in a non stick frypan over medium-high heat. Add frozen Birds Eye Corn Kernels and cook for 7-8 minutes until lightly charred.
STEP 3
Place corn, herbs and Edgell Chick Peas and cooked quinoa in a bowl and gently toss.
STEP 4
Combine extra oil, lemon zest and juice in a screw top jar and shake to combine. Drizzle over quinoa salad. Top with cooked fish fillets.
Tips
Birds Eye Ocean Selections Moroccan Barramundi Portions are a delicious substitute in this recipe.