Lemon & Herb Fish with Quinoa Tabouli

INGREDIENTS:

• 2 white fish fillets (such as basa, hallibut or cod)
• 1/4 red onion, finely diced
• 1/2 cup spinach leaves
• 10 cherry tomatos, halved
• 1 cup cooked quinoa
• 3 tbsp fresh thyme leaves
• 3 tbsp fresh parsley, roughly chopped
• salt and pepper
• 1 lemon

Tip: If you can’t lay your hands on fresh herbs, dried ones will work just as well.

METHOD:

1. Preheat oven to 180° and line a baking sheet with foil.
2. Place fish fillets on the tray and sprinkle over fresh thyme leaves, salt and pepper.
3. Squeeze over 1/2 lemon juice and bake for 13-15 minutes, until fish is just cooked through.
4. Meanwhile, in a bowl combine quinoa, parsley, onion, tomatos and spinach. Dress with remaining lemon juice and season to taste.
5. Serve fish on a bed of the tabouli and enjoy!