This is a light main course which will delight your taste buds.

Serves 2

Ingredients

  • 2 cod fillets
  • 1 leek, sliced into circles
  • Handful of tomatoes per person (we kept them on the vine)
  • 150g quinoa
  • 1 tablespoon of tamari or soya sauce
  • 1 teaspoon tamarind puree
  • Small bunch of dill, chopped
  • Garlic oil

Method

Preheat the oven to 200C
Cook the quinoa with twice the amount of water, simmering for 15-20 minutes and then stir in the tamari sauce and tamarind puree
Line 2 baking trays with baking foil
Place the tomatoes and leek on one and drizzle with plain oil (we use Rapeseed) and season with salt and pepper
Place the code fillets on the other and drizzle with the garlic oil and season generously wth salt
Put both trays in the oven, the vegetables above the fish and bake for 15-20 or until the fish is cooked
Stir 1/2 the dill into the quinoa, just before serving and scatter the rest over the plated dish

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