Aoife Hearne shares her recipe for Mexican Cod from her healthy eating cookbook The Plan. Aoife says "Quinoa is a nice change from other carbohydrates, but be aware that it does take a little time to prepare."
Ingredients:
- 100 g quinoa
- 300 ml reduced-sodium vegetable
- stock, cold
- 2 tbsp rapeseed oil
- 1 red pepper, deseeded and chopped
- 1 yellow pepper, deseeded and chopped
- 1 courgette, chopped
- 2 tbsp taco spice mix (page 210)
- 1 tbsp flour
- 2 x 150 g cod fillets (or any other white fish)
- 2 tbsp chopped coriander
- natural yogurt (3% fat)
Method:
- Place the quinoa in a pot with the vegetable stock and bring to the boil. Then turn down the heat and simmer for 20 minutes, or until light and fluffy.
- Put 1 tablespoon of the oil in a skillet, or wok, and stir-fry the vegetables on a medium heat until tender.
- Mix the vegetables with the quinoa and set aside.
- Combine the taco spice and flour, and coat the fish with this mixture.
- Heat a pan and add the remaining 1 tablespoon of oil. On a high heat, cook the fish on one side for 4–5 minutes, then turn and cook the other side for 4–5 minutes.
- Divide the quinoa and vegetable mixture between two plates. Place the fish on top and serve.
- Garnish with coriander and natural yogurt, if available.
Calories: 526
